Chicken and Cheese Crescent Chimichangas
from the "Pillsbury Bake-Off," May 2005, page 52
And as usual any changes or notes will be in red
Serves: 8 Prep: 20 minutes Start to Finish: 45 Minutes (took me a little over an hour, but I am slow and meticulous)
- 3 TBsp vegetable oil (I used olive oil)
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced (I used one heaping serving spoon of the chopped garlic that comes in a jar, I know that is a LOT, but we love us some garlic in this house.)
- 2 1/2 cups shredded cooked chicken (Now be inspired don't just boil your chicken in plain water! Bring some flavor to the party, I added garlic, onion, celery, rosemary.....)
- 2 cans (8oz. ea) Pillsbury refrigerated crescent dinner rolls. (I used the new big and fat ones so I ended up using three cans, but it's all good we are carb feigns as well as garlic lovers)
- 1/2 cup Old El Paso Thick'nChunky salsa (I needed more than that, way more, closer to a cup. I also used the Pace Picante I had in the fridge, use the salsa that floats your boat.)
- 2 cups shredded cheddar cheese (I used more than recipe called for...what can I say, we also love cheese)
- Sour Cream and more salsa as garnish
- Heat oven to 350. Grease large cookie sheet with shortening. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir until onion is tender. Reduce heat to low. Add chicken; cook, stirring occasionally, until heated through.
- Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 tsp. of salsa on each rectangle to within 1/2 inch of edges. Stir one cup of the cheese into the chicken mixture. (I didn't do that, I just topped the chicken mixture with a big pinch of cheese before rolling up into the dough.) Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting with short side topped with chicken, roll up; pinch ends to seal. Place seam side down on cookie sheet.
- Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with about 2 TBsp of the remaining cheese. (I only topped the three we would be eating that night as I was putting the rest in the freezer. I ended up with 9 chimichangas.)
- Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa.
Even our two-year-old daughter enjoyed this meal. I hope your family enjoys it as well.