Chimichanga Challenge

My dad used to work for a radio station in northern MN. Part of his show was the "Chimichanga Challenge."

He'd ask a question from our trivial pursuit game and the caller with the right answer won a free chimichanga from a local Tex-Mex joint.

Want an example? Here's a card from the set he used to use:
This was an actual challenge- before the Internet was born and gave you the answer 3 seconds later. You had to actually know something about history...

Every time I hear the word "chimichanga" I always think of the challenge.

Well there was no challenge, there were chimichangas at our house for supper last night. They were delicious!

Yum! We had them with red salsa and sour cream. They are supposed to be served with green salsa, unfortunately the second ingredient in every single jar of green salsa we looked at is cilantro. No go for this girl.

Jon and I both loved them- in fact, Jon gave them a 9 1/2 out of 10. He said the only thing that will ever be worthy of a 10 is grilled rib eye-medium well. At least he's honest. :)

Typically chimichangas are deep fried, but this lighter version bakes them instead. I for one, didn't miss the grease.

Here's to you and your culinary adventures, friends. Cheers!

Chicken Chimichangas
Serves 6
250 calories per

2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup(4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 tsp dried oregano
1/4 tsp ground cumin
1 garlic clove, minced
3/4 cup fat-free refried beans
6 taco size flour tortillas
Cooking spray
Optional (not included in calorie count) red or green salsa and light sour cream

Preheat oven to 500°.

Combine first 7 ingredients in a large bowl; toss well.

Spread 2 TBS beans down center of each tortilla.

Top each tortilla with 1/6 of the chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray.

Coat tops of chimichangas with cooking spray.

Bake at 500° for 7 minutes.

Serve with salsa and sour cream if desired.