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Chimichangas with Jalapeño Cheddar and Smoked Colby

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Ingredients

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  • 2 boneless skinless chicken breasts
  • 8 ounces Conebella Farm Jalapeño Cheddar Spread
  • 2 tablespoons milk
  • ⅓ cup water
  • 8 ounces Conebella Farm Smoked Colby, shredded
  • 6 8-inch flour tortillas
  • 2–3 tablespoons butter, melted
  • Salsa (a few tablespoons per chimi)
  • Sour cream, diced avocado, or green onions for topping.

Instructions

  1. Boil chicken until cooked through (about 20 minutes). Shred.
  2. Preheat oven to 400.
  3. Add Conebella Farm Jalapeño Cheddar Spread and milk to saucepan over medium low heat. Cook and stir until cheese melts.
  4. Stir in the cooked shredded chicken.
  5. Warm a tortilla in a large pan until soft. Remove from pan. Add a thin layer of Colby. Add about ¼ cup of the chicken mixture on top of the Colby. Top with a few more tablespoons of shredded Colby and a few tablespoons of salsa.
  6. Roll, tuck ends underneath, and place on a greased baking sheet. Brush chimis with melted butter. Sprinkle generously with Colby.
  7. Repeat with remaining tortillas.
  8. Bake 10-15 minutes, until golden brown.
  9. Add toppings as desired.

Find it online: https://conebellafarm.com/chimichangas-cheddar-colby/