INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (10420)  
2 1/4 lbs.  Chicken , smoked, pulled, seasoned to taste 
3/4 lb. Mexican Chorizo , cooked 
3/4 lb.  Queso Fresco , crumbled 
3/4 lb.  Poblano , roasted, cut into strips 

DIRECTIONS

1.) Pre-heat fryer to 350°F. To make one chimichanga, in one tortilla, place 3 oz. of smoked chicken, 1 oz. of chorizo, 1 oz. of cheese, and 1 oz. of roasted poblano strips. Roll up the tortilla, burrito-style, secure the end with a toothpick, and fry at 350°F for 2 ½ minutes. Top with 2 oz. of Salsa de Chile Ancho and serve.

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