Chicken and Cheese Crescent Chimichangas

This is another meal to file in the "not pretty but delicious" category. It was hard to photograph, but let me assure you, it was really easy to eat.

My favorite restaurant in the world is a little hole-in-the-wall Mexican place in a town not far from where we live, and they serve the best savory sopapillas I've ever had -- pillows of fried dough, stuffed with shredded chicken, cheese, and refried beans. They're transcendent. These chicken and cheese crescent chimichangas are the closest I've ever come to duplicating them at home. They're baked instead of fried, so you save some calories without sacrificing any flavor whatsoever. We topped ours with salsa and sour cream this time; next time, I may top them with some shredded lettuce and diced tomatoes, too, just like they do with the sopapillas at my favorite restaurant. Definitely try these; they're easy, flavorful, and absolutely delicious!

Chicken and Cheese Crescent Chimichangas
source: adapted from Pillsbury Christmas 2007; original recipe here

1 1/2 cups shredded cooked chicken
1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls
1/4 cup refried beans, divided
1/4 cup salsa, divided
1 1/2 cups shredded Cheddar cheese
Sour cream and salsa for serving, if desired

1. Heat oven to 350 degrees. Grease large cookie sheet with shortening.

2. Separate dough into 4 rectangles; firmly press perforations to seal. Spread a small amount of the refried beans and salsa on each rectangle to within 1/2 inch of edges. Spoon a portion of the chicken onto half of each rectangle; sprinkle with cheese. Starting with short side topped with chicken, roll up; pinch ends to seal. Place seam side down on cookie sheet.

3. Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with some of the remaining cheese.

4. Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa, if desired.