Crispy Chicken and Bean Chimichangas by Isabeleats

Ingredients

• 2 cup cooked chicken, shredded
• 1 cup refried beans
• 1/2 cup salsa
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1.5 cup shredded cheddar or monterey jack cheese
• 4 large flour tortillas
• 2 tbsp vegetable oil (for frying)

Instructions

1. Combine the shredded chicken, refried beans, salsa, chili powder, and cumin in a medium bowl, mixing until well incorporated.
2. Lay out the tortillas and spoon approximately 3/4 cup of the chicken mixture into the center of each.
3. Sprinkle a generous portion of cheese over the filling, then fold in the sides of the tortilla and roll tightly into a cylinder
4. Heat the oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.
5. Place the chimichangas seam-side down in the pan and fry for 3-4 minutes per side until golden brown and crispy.
6. Remove from the pan and drain on a paper towel-lined plate for 1 minute before serving.