Pressure Cooker Chimichangas

I must be going for the best girlfriend in the world award.  This past week I not only cooked Mexican food but I also took Trey to the Braves game to sit club level!

Look at these cute twins total
nerds.  Trey quickly changed
when I walked up in my matching
shirt.

Our fab seats!  I get great tickets for
cheap through my school!

Trey's new shirt selection.

When I told Trey what we were having he replied with, "I thought you didn't like Mexican food."  This is true, however, I love am obsessed with cream cheese and using my pressure cooker--both of which this recipe involves.

They were crazy fast and easy to make- do I post anything else?!  Although, I had a set back when my pressure cooker didn't work at first..........it wasn't plugged in! (I think I need to go back to work soon so I can exercise my brain again!) Once I got rolling, the pressure cooker cooked my chicken in FIVE MINUTES during which time I whipped up the spicy cheese mixture with a hint of Mexican seasoning. While they crisped up in the oven, I made rice and put together some fixin's so it felt like a real FiEsTa!

These Chimichangas were crunchy, gooey, and boyfriend approved.  Perfectly portable for lunches too!  I think I might make these as an appetizer next time by using taco tortillas instead of burrito tortillas.  They'd be cute and bite sized! Awwww!

For the Chimi's:                                                            

One lb of chicken          
8 oz. 1/3 less fat cream cheese
8 oz. of pepper jack cheese (not pictured)
1 1/2 Tbs taco seasoning
6 burrito tortillas (also not pictured...grrr)

For the fixin's:
Sour Cream, Salsa, Green Onions, 2% Cheddar Cheese

For the sides:
Mexican Rice, Tortilla Chips

Start by putting the chicken in the pressure cooker. They cook in five minutes-still always excited by that!
The rule for pressure cooking is you should have half as much liquid in cups as meat in lbs.  So for example since I had one pound of chicken I used 1/2 cup of water.  You with me??

While that is coming to pressure and cooking, mix the room temperature cream cheese, pepper jack and taco seasoning.

Once the chicken is done.  Shred it and add it to the cream cheese mixture.

Place a large spoon full in the center of the tortilla.  Fold in the sides and then fold in the top and bottom.  Place on the cookie sheet folds down.

Once you have made all your changas spray them with cooking spray and then pop them in a 350 degree oven for 15 minutes.  Then, flip 'em and bake for 15 more!

While the main course was in the oven, I started on the rice and made a plate for the additions.  Putting it in this plate made it feel more special!

Get ready for a delicious 40 minute Mexican meal (that I worked on for no more than fifteen)! TA-DAaaaaaaa!

It was so hot outside it felt like we were in Mexico!  For dessert, we had store bought cookie and icing sandwiches.  Not as good as American Cookie Company but a worthy replacement.

Make these  little big pockets of heaven and tell me how they turned out!  Would you do anything different next time?

Many more pressure cooker recipes to come!