Recipe: Smoked Chicken and Cheddar Chimichangas

• Pre-Heat smoker (or oven) to 300 degrees
• Spray chicken breast with duck fat or similar cooking spray – slice cross hatch into tops and season generously with BBQue Texas – Cluckin’ Good Rub.  Place in a foil pan with ½ stick of butter and place on smoker.  Cook for approximately 1.5 to 2 hours or until chicken reaches 165 internal temp.
• While chicken is cooking prepare refried beans with 1 tbs of bacon fat and 1 tbs of BBQue Texas Cluckin’ Good Rub set aside.

Prepare the spicy ranch sauce as follows:

• In a Tupperware container, add mayo, Mexican crema, milk, hot sauce and hidden valley ranch seasoning, shake well and place in the fridge.
• Once the chicken is ready, remove it from the smoker and dice into ½ to 1 inch pieces combine with refried beans, cheddar cheese and diced onions.
• On a cutting board, place your large tortilla add ½ cup of the chicken cheddar mixture and roll up the tortilla nice and tight.  Repeat this process until your mixture is gone.
• In a large pan, add vegetable oil and heat to 300 to 350 degrees.  Place the assembled chimichangas into the hot oil (seam side down at first) and cook for approximately 2 to 3 minutes per side or until golden brown.
• Remove from the pan and rest on a paper towel.
• Place the chimichanga on a plate, add your favorite salsa, more cheese, cilantro (optional) and a healthy amount of the spicy ranch sauce and enjoy!