Chimichanga (NOTE: Normal chimichanga is fried. This is a pan fried variation)
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- 1 lb cooked chicken breast
- 1/2 cup salsa
- 4 tsp ground cumin
- 4 scallions thinly slided (optional)
- 8 tortillas (10 inch)
- 1 cup shredded cheese (like colby jack)
- 1 tbsp olive oil
Toppings
- Sour cream
- chopped Cilantro
- Chopped tomatos
- Shredded lettuce

Instructions:
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1) Chop chicken in food processor. In bowl, mix chicken with salsa, cumin + scallions
2) In each tortilla, put line of mixture down middle. Sprinkle generously with cheese.
3) Fold in the left and right ends of tortilla mixture line. Then fold other two top and bottom sides tightly over filling to form flat rectangle.
4) Add oil to skillet over medium high heat. WHen warm, cook tortilla 3 min per side until golden brown and crisp.
5) Serve on plate with toppings