CHIMICHANGAS

2 Tb. butter

4 Tb. vegetable oil (or reasonable substitute)
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1 jalapeno pepper, seeded and ribbed and diced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
Salt
2 Roma tomatoes, chopped (1 for cooking, 1 for topping)
2 Tb. chopped fresh cilantro
2 1/2 cups cooked shredded chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Shredded lettuce, for topping

Preheat the oven to 450 degrees. Melt the butter with 2 tablespoons oil in a small bowl in the microwave and set aside. Heat the remaining 2 tablespoons oil in a 10 or 12-inch skillet. Add the onion and jalapeno and cook until soft, about 3 minutes. Add the garlic, chili powder, cumin, and 1 teaspoon salt and cook for about 30 seconds or until fragrant. Add 1 chopped tomato and the cilantro and cook until some of the tomato juice has evaporated off and mixture has thickened, about 2-3 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet and brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with more cheese, lettuce and tomato and serve with the remaining refried beans, if desired.