Directions

In a small cooking pot, add the chicken breast, taco seasoning mix and bouillon and cover with water about ¼ inch above the meat. Turn the heat to high and boil until the chicken is cooked through, about 15–20 minutes. Stir periodically to avoid burning the mixture.

Note: After the chicken cooks, there should be ½ cup or less of liquid remaining. If there is more liquid, remove the cooked chicken and allow the liquid to reduce.

Meanwhile, in a large sauté pan, sauté the onions in vegetable oil on medium-high heat until they start to get soft and translucent, about 5 minutes. Add the red bell pepper, salt, freshly ground black pepper, cumin and garlic powder. Reduce the heat to medium and sauté for another 3 minutes. Then, stir in the refried beans and half of the shredded Dragone® Fresh Mozzarella Cheese until the cheese melts and is fully combined into the vegetables. Fold in the corn and black beans.

Finally, turn off the burner. Add the chicken and the cooking liquid to the vegetables and stir everything together while shredding the chicken with two forks. Reserve the mixture to the side until you’re ready to assemble the chimichangas.

When you’re ready to assemble the chimichangas, heat a large pot or deep-fat fryer of cooking oil to 350°F, and heat the oven’s broiler to high.

Assemble the chimichangas by laying out the tortillas and, using a large spoon, divide the creamy chicken vegetable mixture into 12 portions and place them on the flour tortillas. Top them with a hearty helping of cilantro and roll them tightly into burritos, making sure to tuck in the sides of the tortillas to make small packets. Secure the flaps by threading bamboo skewers through them.

Carefully place the burritos into the oil with cooking tongs, flap-sides down to create seals. Cook them for

2–3 minutes, or until they’re golden brown. Then, drain them on paper towels, remove the skewers and line them up on a sheet tray.

Top the chimichangas with the remaining shredded Dragone® Fresh Mozzarella Cheese, pop them into the oven and broil them on high until the cheese is toasty and bubbly.

Serve them topped with salsa, and don't forget to share!