Chicken And Cheese Chimichangas |
Course : Chicken
Serves: 12 |
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Ingredients:
12 Medium 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 |
3 Cup vegetable oil -- for frying |
1 cup grated cheddar cheese |
1 package sour cream |
1 jar picante salsa |
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Preparation / Directions:
Cook onion and garlic in oil until tender. Add chicken and cook over low heat until heated thoroughly. Remove from heat. Add cheese. Roll each roll to a 5 inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixturre onto half of each square. Fold over the other half and pinch the edges to seal. Fry each chimichanga in oil at 375 degrees F. 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 degrees F. 20 minutes.
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Nutritional Information:
50 Calories (kcal); 4g Total Fat; (76% calories from fat); 2g Protein; trace Carbohydrate; 10mg Cholesterol; 59mg Sodium |
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