On the Third Day of Christmas

My true love gave to me Three French Hens. The three hens represent the three gifts of the Holy Spirit – Faith, Hope and the greatest of all, Love. Now the obvious choice for French Hens would have been a recipe for Coq Au Vin. Ha – too easy!

This recipe for Mini Chimichangas is so perfect – the filling is made from a rotisserie chicken, the Chimichangas are baked rather than fried. Jalapeno Peppers give the filling hot kisses, while a dash or two of Ghost Pepper Chili Sauce is all that is needed to push that heat index over the top.

For me, the Chicken Chimichangas hit the mark for two reasons. The first is that there were no leftovers. My guys were scrumptious satisfied, something I love to see. And the garnish of Red and Green (salsa and guacamole) were in keeping of the Christmas Season. Perfectly delicious.

Mini Chicken Chimichangas
1 Rotisserie Chicken, shredded
3 Jalapeno Peppers, minced
4 oz Cream Cheese, room temperature
2 Tablespoon Taco Seasoning, more to taste
Garlic Ghost Pepper Chili Sauce to taste, optional
8 oz Pepper Jack , shredded (about 2 cups)
18 (6-inch) Flour Tortillas
1 tablespoon Butter, melted
Sour Cream as desired
Salsa as desired
Guacamole as desired

Heat oven to 400 degrees. Spray a large rimmed baking sheet with cooking spray, set aside.

Remove skin from the rotisserie chicken, pull the meat from the bones. Roughly chop meat and place in a large bowl. Shred using a hand-held electric mixer, set aside.

Cut stems from the Jalapeno Peppers. Mince and scatter over shredded chicken, Add the cream cheese, taco seasoning, and Pepper Jack. With clean hands, mix until well combined. Mixture should be able roll into a ball and hold its shape.

Warm the tortillas with a little cooking spray to make them easier to roll.

Working with one tortillas at a time, shape about 1/4 cup of the chicken mixture into a log. Place the log in center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Set tray aside.

Melt butter. Brush the tops and sides of Chimichangas with the melted butter. Place in the heated oven and bake for 10 to 15 minutes or until chimichangas are golden brown and crispy.

To serve, transfer chimichangas to individual plates. Top each with a dollop of sour cream, some salsa and Guacamole as desired.

Serve and enjoy. Great with Margaritas.