Chicken chimichangas

Cut the chicken breasts into thin pieces, drizzle with a little oil and season all over with all-purpose seasoning (or salt and black pepper).

Heat a skillet over medium-high until hot; cook the chicken 3 to 4 minutes per side, to an internal temperature of 165 degrees.

Rest all the cooked chicken 5 minutes, then shred it.

Mix the sour cream with the spices, then mix in the chunky salsa.

Add the Hatch peppers and refried beans and mix; lastly add the queso Oaxaca and medium cheddar to finish the filling.

Place a good amount of filling off-centre on a soft-taco-size flour tortilla, fold in the ends, overlap one side.

Seal the edge with a paste of equal parts flour and water so nothing oozes out, and roll up.

Fry in hot oil on medium heat, so it does not get too hot and burn, until golden and crispy on both sides.

Drain as much oil as possible and set on a paper towel.

Serve plain with rice, or top with chipotle sauce, salsa, sour cream, avocado and pico de gallo.