Easy Cheesy-Chicken Chimichangas

As I’ve mentioned before, when I was a teenager, we all used to flood Taco Bell and Jack in the Box. Back then, Jack offered a lot more and complex items on their menu. One item, in particular, were these amazing little chicken chimichangas. Sooooo good! Ever since they removed all the awesome stuff; pizza pockets, toasted ravioli, mini chimichangas, I’ve craved that artificially flavored chimi that kissed my taste buds oh so long ago. Since I was working on a biscuit cookbook at the time this was created, I decided to see what would happen if I tried to mimic that decades old flavor and they came out rather well.

1 c packed boiled and shredded chicken
2 tsp diced pimento
½ c shredded cheese
¼ tsp chili powder
¼ tsp cumin
Pinch of onion and garlic powder
Salt and pepper to taste
1 can flaky layer butter biscuits

Preheat your deep fryer to 350°

Make sure your chicken is cooled off completely. Transfer the chicken, pimentos, cheese and spices to a bowl. Toss until well combined. Open your can of biscuits and seperate on a nonstick workstation.Tear biscuits into 2 equal halves separating the top from the bottom. Press and gently stretch each half, doubling them in size. Add 1/4 c of filling to the center of each biscuit. Fold ends in and roll like a burrito. Do not allow the biscuits to become moist around the edges or they will break open. Smooth out the lines with your fingers, creating a good seal. Fry your chimis in batches. Give each chimi a little press after a few seconds. Fry for about 1-2 minutes and flip over. Continue frying for an additional 1-2 minutes until golden brown. Transfer to paper towels to drain. There you go, the biscuit chimichanga.