Chicken Chimichangas

• 3
• breast halves, cubed
• 1 cup refried beans
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic salt
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 6 flour tortillas (8 inches), warmed
• 3/4 cup shredded cheddar cheese
• Oil for deep-fat frying
• Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

1. In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
2. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

breast halves, beans, chili powder, ground cumin, garlic salt, hot pepper sauce, cayenne pepper, flour tortillas, cheddar cheese, toppings

Taken from www.tasteofhome.com/recipes/chicken-chimichangas/ (may not work)