Chimichangas

2 tablespoons unsalted butter

4 tablespoons vegetable oil

1 white onion, chopped

3 cloves garlic, chopped

1 jalapeno pepper, seeded, diced

1 -1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Kosher salt

1 small tomato, chopped

2 tablespoons chopped fresh cilantro

2 -1/2 cups shredded cooked chicken

1-1/2 cups refried beans

6 flour tortillas

1 cup shredded cheese

Preheat the oven to 218 degrees c. Melt the butter with 2 tablespoons

vegetable oil. Heat the remaining 2 tablespoons oil in the skillet. Add

the onion, garlic and jalapeno and cook until soft, about 3 minutes.

Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30

seconds. Add the tomato and cilantro and cook until slightly dry,

about 2 minutes.

Stir in the chicken and warm through. Remove from the heat.

Brush a lined and rimmed baking sheet with some of the butter-oil

mixture. Spread 2 tablespoons refried beans down the center of each

tortilla, leaving a border on both ends. Top with chicken mixture and

cheese. Fold in the ends and roll up. Put the chimichangas seam-side

down on the baking sheet; brush with the butter-oil mixture.

Bake 8 to 10 minutes per side, brushing again after you flip.