Crispy Chicken and Black Bean Chimichangas

CRISPY CHICKEN AND BLACK BEAN CHIMICHANGAS
1 lb. of shredded deli-roasted chicken
1 (15-oz.) can black beans, drained and rinsed
1 (4-oz.) can chopped green chiles
¼ c. salsa verde
Kosher salt, black pepper
¼ c. chopped fresh cilantro or parsley
1-2 finely minced fresh jalapenos, seeded
4 (10”) flour or your favorite tortillas
1 c. shredded Monterey Jack cheese
1/3 c. canola oil
Toppings: guacamole, sour cream, chopped tomatoes, extra cheese

1. Place the shredded chicken in a large bowl.
2. Add the beans, chiles, verde, cilantro, jalapenos. Season with salt and pepper.
3. Divide the mixture among the tortillas, placing mixture just below center of each tortilla.
4. Sprinkle with cheese.
5. Fold sides of tortilla over filling and roll up.
6. Fry the chimichangas in batches in hot oil in large skillet. About 3-4 minutes on each side until golden brown and crispy.
7. Drain on paper towels.
8. Serve with desired toppings.