Chicken, Chile, and Cheese Chimichangas

Ingredients

• 1 medium onion, chopped fine

• 1 tablespoon vegetable oil

• 4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

• 3 cups cooked chicken, diced

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1 small orange, peeled, seeded, and chopped

• 6 flour tortillas

• 1 cup grated Monterey Jack cheese

• Vegetable oil for deep-fat frying

• Chopped lettuce and tomatoes for garnish

Instructions

Sauté the onion in the oil until soft. Add the chiles, chicken, and spices and saute for an additional 5 minutes. Add the chopped oranges and mix well.

Wrap the tortillas is a moist towel and place them in a warm oven to soften. Place approximately 1/2 cup of the mixture in the center of each tortilla and top with cheese. Fold the tortilla like an envelope and secure with a toothpick.

Deep-fry the chimichangas, one at a time, in 375°F oil until well browned. Drain on paper towels and remove the toothpick.

Serve topped with shredded lettuce, chopped tomatoes, and your favorite salsa.