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12 Rhodes Texas rolls, thawed and risen
1/4 c chopped onion
1 clove garlic, minced
1 tbsp vegetable oil
1 1/2 c shredded cooked chicken
1 c grated cheddar cheese
Vegetable oil for frying
Salsa, sour cream and grated cheese, if desired

Saute onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 tsp salsa. Spoon 1/4 c chicken mixture onto half of each square. Fold over the other half and pinch the edges to a seal. Pour oil 2-3 inches deep into a small sauce pan or an electric skillet and heat to medium high heat setting or 375 degrees. Fry each chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.