Loaded Chicken Chimichangas
8 large flour tortillas
1-15 ounce can black beans, drained
1 Â 15 ounce can corn kernels
10 ounces sliced grilled chicken breast
2 cups cooked brown rice, cooled
2 tablespoons Mexican spice blend or taco seasoning
12 ounces Brie cheese, sliced thinly
vegetable oil for frying
Arrange the flour tortillas on a work surface.
Mix together beans, corn, chicken, rice and Mexican spice blend. Divide among tortillas and shape in a log form in the center.
Arrange slices of cheese over the top. Fold ends over filling and roll-up to enclose like a burrito.
Heat 1-inch thick layer of oil in a deep skillet over medium high heat until hot but not smoking. Fry chimichangas in hot oil until brown on both sides and filling is hot and cheese has melted, about 4 minutes per side.
Drain on paper towels and keep warm in oven until all are fried. Serve immediately.
Garnish with sliced jalapenos, guacamole, sour cream, and shredded lettuce. Serves 8.