½ Recipe Tequila Rice Olé
½ Whole roast chicken
2 cups shredded Monterey Jack Cheese
Oil for deep frying
8 fresh 12-inch flour tortillas
Warm the rice.
Remove the chicken from the bones and shred the meat. Mix with the rice and add the cheese, stirring well.
Engage the Sensor Dome™ and select Program 9, Deep Frying.
While the oil is heating, fill each of the flour tortillas with the chicken rice mixture: place a mound of filling, just off center of the tortilla toward you. Fold in the left and right sides and roll the tortilla up, encapsulating the filling. Fasten with a toothpick if desired (or just hold each chimichanga closed with tongs as you fry them).
Fry the chimichangas 2 or 3 at a time, as space permits, until they are golden brown. Drain on paper towels and keep warm.
Garnish with fresh cilantro and guacamole.