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