Ingredients
3 Honey & Spice Baked Chicken breast halves, cubed1 cup refried beans1 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon garlic salt1/4 teaspoon hot pepper sauce1/8 teaspoon cayenne pepper6 flour tortillas (8 inches), warmed3/4 cup shredded cheddar cheeseOil for deep-fat fryingOptional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper
Preparation
In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.
