2 cooked boneless, skinless chicken breasts, cubed
5 slices bacon
1/2 onion (about 1/4 cup)
2 cloves garlic, minced
1/2 green or red bell pepper diced
1/2 small can diced green chilies
1/2 t cumin
4 oz cream cheese, softened
1/4 c sour cream
1/4 t salt
1/2 t sugar
4 oz Monterey Jack cheese, shredded
4 oz sharp cheddar cheese, shredded
7 whole wheat tortillas
oil for brushing
Preheat oven to 400 degrees.
In a skillet, cook bacon until very crispy and let drain on a paper towel. In the same skillet, add peppers, onions, garlic and cumin. Saute for 2 minutes. Add diced green chilies. Dump into a mixing bowl and add chicken (already cooked).
In another bowl, cream together cream cheese, sour cream, salt, sugar and cheeses.
Mix the cheese mixture with the chicken mixture.
Brush 4 tortillas on one side very lightly with water, then stack them on a clean kitchen towel. Roll the tortillas up in a kitchen towel. Microwave the tortillas for about 25 seconds. This heats the tortillas enough to make them pliable.
Remove one tortilla from the kitchen towel and rewrap the others to keep them warm. Add 1/3 cup of the filling to the center of the tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling. You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking). Place the chimi seam-side down on a parchment-lined baking sheet. Repeat with the other tortillas, heating additional tortillas in the microwave when needed.
Brush the tops and sides of each chimi with some oil. I topped them with a little cheese that crisped up and was delicious. Bake for 21 to 23 minutes or until the chimis are golden and crispy. Delicious!
*Adapted from Tasty Kitchen.