Salsa Chicken Chimichangas

Ingredients:

--1 small onion, chopped
--3 tsp. minced garlic
--1 Tbls. Oil
--2 cups Ernie’s Perfect Peach Salsa
--1 tsp. chili powder
--1/2 tsp. ground cumin
--1/2 tsp. ground cinnamon
--1 pinch sea salt
--2 ½ cups cooked, shredded chicken
--8 12” flour tortilla
--1 cup canned refried beans
--Non-stick cooking spray as needed

Preparation:

In a large saucepan over medium/high heat, sauté onion and garlic in oil until tender; stir in salsa, chili powder, cumin, cinnamon and salt; fold in chicken and heat; remove from heat and set aside.

Spoon 2-3 Tablespoons of refried beans down the center of a tortilla; top with ½ cup of the chicken mixture.

Fold the top and bottom of the dressed tortillas toward the center, then roll up the sides.  Secure with wooden toothpicks.

Place chimichangas in a 13” x 9” x 2” baking pan seam side down.  Spray all sides of the chimichangas with a light coating of cooking spray.  Bake in a 450 degree oven for 20-25 minutes or until golden brown and crisp, turning after 10 minutes.

Baked Brie Salsa

Ingredients:

--Medium size wheel of Brie cheese
--1 puff pastry shell
--1 jar of either Ernie’s Gourmet Red or Perfect Peach Salsa
--1 box of Carr’s Water Crackers

Preparation:

Place the Brie into the puff pastry shell and fold shell to completely encapsulate the cheese. Bake in a 400 degree oven until the pastry has turned golden brown. Remove from the oven and carefully place the baked Brie on a serving platter. Scoop the salsa onto the top of the baked Brie and around the sides and serve with the crackers. This goes very well with a nice Pinot Grigio.