Chicken Chimichangas
"Bulldog clips are preferred over binder clips for this recipe because they have a flat surface that would pinch the tortilla end without leaving an impression in the tortialla. But binder clips will work in a 'pinch' (ha ha)! We couldn’t find the correct size bulldog clips so we used the binder clips in our version picture here. Either way, it doesn’t affect the taste of the finished chimichanga and both kinds of clips do a great job holding the tortilla closed during the frying process...."
INGREDIENTS
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¼ cup butter (4 tablespoons)
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¼ cup flour
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2 cups chicken stock, heated
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8 ounces sour cream
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4 ounce can chopped green chilies, drained
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¼ teaspoon cayenne powder
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1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
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4 flour tortillas
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8 ounces Mexican Pulled Chicken
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4 ounces Monterey Jack cheese, shredded
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4 ounces Pepper Jack cheese, shredded
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Vegetable oil for cooking
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1 1/2 to 2 inch Stainless steel bull dog clips or binder clips (available in any office supply store)
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