Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    rhodes texas rolls -- thawed and risen
     1/4           cup  chopped onion
  1              clove  garlic -- minced
  1         tablespoon  vegetable oil
  1 1/2           cups  shredded cooked chicken
                        vegetable oil -- for frying
  1                cup  grated cheddar cheese
                        sour cream -- and
                        picante salsa

Preparation:

Cook onion and garlic in oil until tender. Add chicken and cook over low heat until heated thoroughly. Remove from heat. Add cheese. Roll each roll to a 5 inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixturre onto half of each square. Fold over the other half and pinch the edges to seal. Fry each chimichanga in oil at 375 degrees F. approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired. VARIATION: Instead of frying, these can be baked at 350 degrees F. 20 minutes.

Nutritional Information:

50 Calories (kcal); 4g Total Fat; (76% calories from fat); 2g Protein; trace Carbohydrate; 10mg Cholesterol; 59mg Sodium