Your favorite Mexican taste treats have just come home to you and are so easy when you start with convenient frozen dough. Put this recipe in your Cinco de Mayo file for future reference.
Cinco de Mayo Recipes |
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Servings: 12Skills: Intermediate
Prep Time: 30 min (not including thaw time)
Bake Time: 20 min
Ingredients
12 Rhodes Texas™ rolls, thawed and risen
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1-1/2 cups shredded, cooked chicken
1 cup grated cheddar cheese
salsa
vegetable oil for frying
salsa, sour cream and grated cheese, if desired
Instructions
Sauté 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 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal.
Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.
Variation: Instead of frying, these can be baked at 350°F 20 minutes.
