Sandra Lee's Chicken Chimichangas with Pineapple Salsa

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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.

Recipe Submitted By:

Sandra Lee and Ortega

Categories »

Appetizer

Celebrity Chef Recipe

Chicken

Classic

Family Friendly

Hearty Dinners

Quick & Easy

Ingredients
Directions
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For the Chimichanga

whole rotisserie chicken, shredded

16-ounce jar Ortega Salsa Verde

teaspoons

ground cumin

10-count package Ortega Whole Wheat Soft Tortillas

16-ounce can Ortega Refried Beans or Fat Free Refried Beans

bundle

scallions, sliced

16-ounce package Mexican blend shredded cheese

Ortega Pickled Jalapeno Slices, for garnish

For the Pineapple Salsa

8-ounce can pineapple chunks, drained

8-ounce can crushed pineapple

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.

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