Chicken Chimichangas with Chipotle Salsa

Recipe courtesy of foodnetwork.com

2 TBSP. vegetable oil
1/2 cup white diced onion
1 1/2 tsp. minced garlic
1 TBSP. chili powder
1/4 tsp. ground oregano
1/2 tsp. ground cumin
1 1/2 lbs. cooked shredded chicken
1 (4.5 oz.) can green chopped chiles
1 cup shredded Monterey Jack Cheese
1/2 tsp. black pepper
8 flour tortillas, warmed
Wooden toothpicks
Chipotle Salsa, see below
Sour cream
Guacamole
1 tsp. salt

Heat 2 TBSP. vegetable oil in large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add garlic, chili powder, oregano, and cumin and cook, stirring, about 1 minute. Add shredded chicken. Season with salt and pepper. Stir in green chiles. Cook mixture until heated through. Set aside and cool slightly.

One at a time, place tortillas on a work surface (I use a large cutting board). Spread 1/2 cup of chicken mixture in a rectangle in the center of the tortilla. Sprinkle 2 TBSP. of cheese on top. Fold bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with the wooden toothpicks.

Place folded side down and repeat with all the tortillas until the chicken mixture is gone. Heat the remaining vegetable oil in a deep fryer set to 360 degrees (or oil in a large skillet on your stovetop). Using tongs, lower the chimichangas folded side down, into the hot oil. Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-covered plate and continue with remaining chimichangas.

Remove toothpicks from chimichangas and serve with Chipotle Salsa, sour cream, and/or guacamole.

Chipotle Salsa:
3 1/2 cups chopped ripe tomatoes
1/3 cup diced sweet onions
1 tsp. chopped garlic
2 TBSPS plus 1 tsp lime juice
1 TBSP chopped chipotle peppers in adobe (this is sold in a can)
1/4 cup chopped fresh cilantro leaves
1/2 tsp. salt

Combine all ingredients in medium bowl. Season with salt. Cover and chill until ready to serve.