- 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 Jose Ole® 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).