Chicken Chimichangas and Guacamole

(recipe not complete)
For the Chimichangas:
2 Chicken breasts
large flour tortillas
1 can pinto beans
1 jalapeno
2-3 poblano peppers (we used anaheim)
pablano salsa verde
cumin
coriander
cinnamon
cloves
oil for frying

Boil chicken breasts, let cool and shred with 2 forks.  Saute onion and garlic in oil until tender, add peppers, cook a few minutes, add pinto beans, salsa and spices and then chicken and stir well and cook until warmed.

For the Guacamole:
2 ripe avocados
lime
garlic
tomato
cilantro