Sprinkle enough chili powder to cover chicken. Using plastic gloves, make sure chicken is well coated. Place chicken in a bowl and pour enough orange juice over chicken to cover. Marinate 30 minutes.
Broil the sliced onions until soft and well charred, but not burned; allow to cool. Place chicken in broiler and cook until an internal temperature of 140 degrees F is reached, cool.
When onions and chicken have cooled, dice into 3/8-inch pieces, place in a large bowl with the roasted peppers; add the cilantro, corn, black beans, garlic, toasted cumin seeds, salt, black pepper, Tabasco sauce and cheese. Mix thoroughly.
In a separate bowl make egg wash by beating the egg, then mixing in the milk.
Lay 1 eggroll wrapper on a clean dry table with the points at 12, 3, 6 and 9 o'clock. Using a pastry brush, lightly brush the edges of the wrapper with the egg wash. Place 1/3-cup filling in the center of each wrapper - spread horizontally between (but not as far as) the 3 and 9 o'clock corners. Take the 6 o'clock corner and pull tightly over the chicken mix. Fold in the 3 and 9 o'clock corners and tightly roll closed. Roll in cornstarch. The chimichanga should be 4-inches long and 1-inch in diameter when completed.
Place chimichangas in hot cooking oil and deep-fry until golden brown. Cut on the bias and squeeze lime juice into openings. Serve with salsa and fried tortilla strips.
Sid Philips is a father of two and a loving husband. He currently resides in Pennsylvania and has been a fan of Disney since his parents took him there in 1980! Sid has visited multiple Disney parks around the world and loves each one!