Steakhouse Chimi Bites
by Melanie T.
4 (5 oz.) Steak and Cheese Chimichangas
1 (9 oz.) frozen creamed spinach, cooked according to package directions
1 cup shredded white cheddar cheese
1/3 cup bacon bits
Preheat oven to 425˚F.
Slice each José Olé® Chimichanga into 6 slices. Arrange on lightly greased foil-lined baking dish. Bake 15 minutes or until heated through. Remove from oven and top each piece with 2 teaspoons heated creamed spinach, 1 1/2 teaspoons cheese and 1 teaspoon bacon bits. Return to oven and bake until cheese is melted (about 2 minutes).
Makes 24 appetizers
Prep time approximately 5 minutes
Baking time approximately 15-17 minutes
1 (9 oz.) frozen creamed spinach, cooked according to package directions
1 cup shredded white cheddar cheese
1/3 cup bacon bits
Preheat oven to 425˚F.
Slice each José Olé® Chimichanga into 6 slices. Arrange on lightly greased foil-lined baking dish. Bake 15 minutes or until heated through. Remove from oven and top each piece with 2 teaspoons heated creamed spinach, 1 1/2 teaspoons cheese and 1 teaspoon bacon bits. Return to oven and bake until cheese is melted (about 2 minutes).
Makes 24 appetizers
Prep time approximately 5 minutes
Baking time approximately 15-17 minutes