Скачать или смотреть Chicken Chimichanga Fiesta: Baked in butter not fried in oil!

Forget everything you thought you knew about chimichangas! This recipe takes the classic dish to a whole new level with juicy chicken, bold spices, and leaves the fryer behind. It is a taste that will leave you wanting more.

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Ingredients:
1/2 cup + 2 tbsp Butter
1/4 large Onion (diced)
1 clove Garlic (minced)
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Pepper
2 cups cooked Chicken (shredded)
1/4 cup Salsa
Juice from 1/2 of a Lime
1/2 can Chili Beans
4 oz Monterey Jack Cheese (shredded)
1 cup Rice
6 strips cooked Bacon (diced)
4 large Tortillas
8 tbsp Queso Cheese Dip

Directions:
Preheat oven to 450°. Sauté onion and garlic in 2 tbsp butter over medium heat for 2 minutes. Add cumin, chili powder, salt and pepper and continue sautéing for and additional 2-3 minutes. Add chicken, salsa, lime juice, bacon, and beans and cook for an additional 2-3 minutes. In the mean time melt the remaining butter then liberally brush the bottom of a rimmed baking sheet with the butter. Spread 2 tbsp queso in the middle of a tortilla. Add 1/4 cup of the chicken mixture and top with 1/4 of the cheese. Fold the sides and one end of the tortilla over the filling and roll it up on the other end. Press the filled tortilla onto the pan with the seam side down. Repeat this process 3 more times. Brush the top of the Chimichangas with melted butter and bake for 10 minutes. Remove from oven and flip the Chimichangas over. Brush the seam side with remaining melded butter. Bake for an additional 10 minutes. Let cool, top off with you favorite fixin's and enjoy!