Chimichangas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp vegetable oil plus oil for deep frying
1 small onion, chopped
2 jalapeno peppers, roasted, peeled, seeded, and chopped
1 clove garlic, chopped
2 cups shredded or diced cooked chicken
1/3 cup water
4 tsp Knorr Reduced Sodium Chicken flavor bouillon
8 (10-inch) burrito size flour tortillas, warmed
1 can (15 oz) refried beans, heated according to package instructions
1 1/2 cups shredded Monterey Jack cheese (about 6 oz)
Instructions:
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally.
Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick. Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.
Serves 4.
From letsmakeknorr.com