Chimichangas

Servings: 6-8

Ingredients:
12.5 oz can chicken chunks
1 can corn
1 can black beans
1 can diced tomatoes
4 oz can green chiles
2 cups shredded cheddar cheese
Seasonings to taste: cumin, garlic, onion powder
12-18 tortillas
oil for frying

Get a frying pan ready with oil about a half inch deep. Heat over medium-high heat.

Drain all cans very well. I set my strainer inside another bowl and combine everything in the strainer so it can drip out as I mix.

Mix chicken, corn, black beans, and seasonings. Add tomatoes and green chiles and let drain well. Note: if you're not careful, the tomatoes will get mushed to nothingness and drip away.

Add cheese. I never measure the cheese, I just add it until it looks good and cheesy. I'll measure it next time just for the blog.

Test oil heat. It's ready when a piece of tortilla sizzles immediately after being dropped in.

Spoon about 2 spoonfuls of filling into a tortilla, wrap it by folding in opposite ends and then rolling the other sides in lengthwise. Set in oil and continue wrapping. I usually put 3-4 chimichangas in the oil together.

Turn when light brown on bottom - about 3 minutes or so depending on oil heat. After both sides have been browned, remove from oil. You can put a paper towel on a plate and set them on that to drip any excess oil before eating.

This usually makes at least 12 chimichanges but it depends on how full you make each one.

I haven't tried this yet, but I imagine that you could fry them up and freeze them individually wrapped so that later, you could microwave or bake them up again and have instant lunch or snack.

Enjoy!