The Chicken Chimichangas

Ingredients:

* 1 lb. chicken breast or boneless thighs,
* 2 tablespoons oil,
* 4 big flour tortillas,
* 1/2 lb. mozzarella cheese, grated
* 1/2 teaspoon cumin,
* Some seasoned refried beans,
* 1 red pepper chopped in small pieces,
* 1 green pepper, also chopped in small pieces,
* 3 chiles chipotles in adobo,
* 1 onion, finely chopped,
* 1 or 2 cup red salsa,
* 1 clove garlic,
* Salt, pepper and thyme to taste,
* Guacamole and sour cream, when serving.

Preparation:

1) Cook the chicken in a pan with two tablespoons oil and a pinch of salt, until it changes color is about 80% cooked. Remove from heat and shred the chicken; reserve.

2) Fry the onion in the pan, when the onion starts to brown add the peppers and press in the garlic then fry until the peppers are soft; season with salt and cumin then put back the already fried chicken and pour in half of the red salsa.

3) Fry everything until most of the liquid from this preparation has evaporated, stirring constantly; check seasoning one last time...

4) Preheat the oven to 350 ˚F. Shape the chimichangas as you would for burritos; lay a tortilla flat then spread some refried beans, spoon some grilled chicken mixture over, fold two ends of the tortilla over the stuffing then wrap the tortilla to close it making sure both ends of the folded tortilla are overlapping.

5) Arrange your 4 chimichangas on a baking sheet, seam side down; spread the remaining red salsa all over each chimichangas, sprinkle some thyme over, then divide the grated cheese over them. Switch the oven setting to broil, then put the baking sheet in the oven and bake until the cheese has melted and browned nicely over the chimichangas.

Serve, with some freshly made guacamole, lettuce and sour cream on each plate...