Chicken Chimichangas

10 large flour tortillas
1 cup Picante
1 cup Guacamole
1 cup cheddar, grated

4 chicken breasts, halved
3/4 cup lime juice
1 tablespoon coarse sea salt
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon dried oregano
2 jalapenos, sliced

1/2 small white onion, sliced
2 tablespoons lime juice

1. Place onion in lime juice overnight with salt and pepper.
2. Marinade chicken for at least an hour in lime juice, salt, pepper, cumin, oregano and jalapenos.
3. Grill or fry chicken until cooked through to center, then chop into 1/2" pieces.
4. Preheat oven to 425 degrees.
5. Spoon 1/10 of the picante, guacamole and chicken to the center of a tortilla.
6. Top with approximately a tablespoon of cheese and a slice or two of white onion.
7. Fold the sides of the tortilla to the center, then fold over the top and bottom to form a rectangle. Secure with a toothpick.
8. Repeat with remaining tortillas and filling and line them on a greased baking sheet.
9. Spray with non-stick spray or brush with oil and place in the oven.
10. Bake for approximately 8 minutes, then turn them over and bake for another 5 minutes.
11. Remove from the oven and top with additional picante, salsa, guacamole or whatever suits your fancy.

Makes 10 servings