Here’s a recipe for Chimichangas with Grilled Vegetables.
- Warm up Chicken & Cheese Chimichangas according to the package instructions.
- Marinate vegetables like peppers and onions in vinaigrette and grill them to al dente (still firm but not raw).
- Mix Alfredo and Salsa; bring to a simmer.
- Arrange vegetables and chimichangas on platter. Pour 1 cup of sauce over chimichangas and reserve the rest for dipping vegetables.