Sandra Lee's Chicken Chimichangas with Pineapple Salsa

    Chicken Chimichangas with Pineapple Salsa may sound like an eccentric blend of flavors (rotisserie chicken and crushed pineapple) - but they work perfectly together. Celeb chef Sandra Lee shows you why this tasty dish is a perfect choice for a last-minute Super Bowl snack.

     

    Sandra Lee is a Food Network host, cookbook author and all around culinary superstar that focuses on a 70-30 approach to healthy eating.

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    Ingredients
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    For the Chimichanga
    1
    whole rotisserie chicken, shredded
    1
    16-ounce jar Ortega Salsa Verde
    2
    teaspoons
    ground cumin
    1
    10-count package Ortega Whole Wheat Soft Tortillas
    1
    16-ounce can Ortega Refried Beans or Fat Free Refried Beans
    1
    bundle
    scallions, sliced
    1
    16-ounce package Mexican blend shredded cheese
    *
    Ortega Pickled Jalapeno Slices, for garnish
    For the Pineapple Salsa
    1
    8-ounce can pineapple chunks, drained
    1
    8-ounce can crushed pineapple
    1
    cup
    finely chopped cilantro
    Directions
    Step 1
    Preheat oven to 425 F. Spray a baking sheet with cooking spray and set aside.
    Step 2
    To prepare the chimichangas, combine the chicken, 3/4 cup of salsa verde and cumin in a mixing bowl.
    Step 3
    Lay a tortilla on counter.
    Step 4
    Spread 2 tablespoons refried beans in lower third of tortilla, leaving a 2-inch border.
    Step 5
    Spread 1/4 cup of chicken salsa mixture; sprinkle with a bit of scallion and then 1/4 cup cheese, keeping the same neat border.
    Step 6
    Slide both thumbs under the tortilla and lift up slightly, while rolling toward the center. Once the filling is covered, flip the sides in and finish rolling.
    Step 7
    Place seam side down and one inch apart on the baking sheet.
    Step 8
    Spray each chimichanga with cooking spray. Bake for 25 minutes or until a crispy golden brown.
    Step 9
    To prepare the pineapple salsa, combine the remaining 1 1/4 cup of salsa verde with pineapple tidbits, crushed pineapple and cilantro.
    Step 10
    Garnish the chimichangas with a couple of jalapeno slices and serve with pineapple salsa on the side.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    10
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    45 mins
    Prep Time: 
    20 mins
    Cook Time: 
    25 mins
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    The base number of servings for this recipe is 10
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