Cinco de Mayo will be here soon!  Here’s a wonderful recipe from Brenda Ponichtera for those of us who like Mexican food. It is easy to prepare and will be enjoyed by all ages. Consider freezing leftovers in small resealable bags for a portable lunch. Add a salad or fresh fruit to complete the meal.
Photo by Jim Semlor
Baked Chimichangas
4 (8-inch) or 8 (6-inch) whole-wheat tortillas
Filling:
1 1/2 cups cooked and cubed chicken
3/4 cup salsa, thick and chunky
1/2 cup (2 ounces) grated, reduced-fat cheddar or Mexican blend cheese
Optional:
extra salsa
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