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    Chicken and Cheese Chimichangas


    Source of Recipe


    rhodesbread.com

    List of Ingredients




    12 Rhodes Texas rolls, thawed and risen
    1/4 cup chopped onion
    1 clove garlic, minced
    1 tablespoon vegetable oil
    1-1/2 cups shredded, cooked chicken
    1 cup grated cheddar cheese
    Salsa
    Vegetable oil for frying
    Salsa, sour cream and grated cheese, if desired

    Saut� onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon � cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal.
    Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375�F. Fry each Chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.

    Variation: Instead of frying, these can be baked at 350�F 20 minutes.

    Recipe



    .......sure
    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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