chicken chimichangas with creamy cheese sauce

How To Make chicken chimichangas with creamy cheese sauce

• Step 1
  Melt 1 Tbsp butter in a medium skillet. Add chopped onion and chopped bell pepper, and sauté 3 to 4 minutes or until onions are soft (but not browned).
• Step 2
  In a medium mixing bowl, combine shredded chicken, Jack cheese, and the sautéed onions and peppers.
• Step 3
  Heat about 1/2 to 1 inch of cooking oil in a large skillet with tall sides to about 350 degrees F.
• Step 4
  Spoon some of the chicken filling on each tortilla, and fold like a burrito (i.e., fold in two opposite sides, then start at one end and tightly roll the tortilla toward the opposite end, so the filling is fully enclosed inside).
• Step 5
  Gently drop the rolled tortillas into the hot oil, and deep-fry for about 3 to 4 minutes each side, or until evenly golden brown on all sides, turning 2 or 3 times for even frying.
• Step 6
  While the tortillas are frying, make the sauce by melting 2 Tbsp butter in a medium saucepan. Whisk in the flour, constantly whisking until the sauce is smooth and no dry flour clumps remain.
• Step 7
  Slowly add the half-and-half, and stir until thickened.
• Step 8
  Add the cheese, cumin, salt, and pepper, and stir until the cheese is melted and the sauce is well blended.
• Step 9
  Arrange a small handful (about 1/3 cup or so) of shredded lettuce in the center of each serving plate. Arrange a chimichanga on each bed of lettuce.
• Step 10
  Spoon some of the cheese sauce over each chimichanga, and serve immediately.
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