QUICK & EASY TEX MEX CHICKEN CHIMICHANGAS

QUICK & EASY TEX MEX CHICKEN CHIMICHANGAS Pico de Gallo 3/4 pound ripe tomatoes chopped (about 2 medium) 1/4 cup chopped fresh cilantro. 1/4 cup finely chopped red onion 2 tablespoons finely chopped jalapeno 1 1/2 tablespoons fresh lime juice Chimichanga 4 cups cooked shredded rotisserie chicken (about 1 large chicken) 2/3 cup salsa or salsa style tomatoes 2 tablespoons Kansas City style barbecue sauce 8 (8 inch) flour tortillas 1 (16 ounce) can refried beans 2 -3 cups shredded Monterey Jack cheese Olive oil In medium bowl combine tomatoes, cilantro, red onion, jalapeno and lime juice. Set aside. In medium bowl combine shredded chicken, salsa, and barbecue sauce. Spread a couple of heaping tablespoons refried beans on top of each flour tortilla, Top with about 1/2 cup of the chicken mixture and top with 1/4 – 1/3 cup of Monterey Jack cheese. Flip bottom part of tortilla up over the center, fold in sides and roll up tight. Heat several tablespoons of olive oil in a large skillet. Cook until golden brown on all sides. Top with Pico de Gallo and serve immediately. NOTES These are better made and cooked in batches. I assemble and roll what I can fit in a pan without being tight. While they are browning I assemble more. You many need to add more oil to the pan before the next batch.