Chicken Chimichangas

Chicken Chimichangas

Chicken Chimichangas


8 servings

½ Recipe Tequila Rice Olé               
½ Whole roast chicken               
2 cups shredded Monterey Jack Cheese       
Guacamole
Oil for deep frying
8 fresh 12-inch flour tortillas
Cilantro

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.