Skinny ChimichangasSubmitted by: JENNIAUN
IntroductionTrimmer version of this meaty deep-fried burritos! Full of veggies, spices and lean meat, for a crisp corn shell, from the oven!! The result is a crispy burrito with moist flavourful filling! Gluten-free when applied with gluten free tortillas!
Adapated from WW Take-out cook book. Trimmer version of this meaty deep-fried burritos! Full of veggies, spices and lean meat, for a crisp corn shell, from the oven!! The result is a crispy burrito with moist flavourful filling! Gluten-free when applied with gluten free tortillas!
Adapated from WW Take-out cook book.
1 pound of ground turkey
1-2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 bell pepper, finely chopped (Yellow)
2 Pablano peppers, finely chopped or about 3-4 oz of chiles, canned. (Fresh peppers are better)
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 15oz can of diced tomatoes.
1 cup cheddar cheese, or Monterrey jack
8 - 8 inch corn tortillas, gluten free.
Serve with your favourite salsa and/or sour cream.
Gluten free as long as tortillas are claimed as such. For non-gluten free, use flour or regular corn tortillas. Either one should be good!
2. heat oil in the skillet; set over medium-high heat. Add the turkey, onion, peppers, garlic, chili powder, cumin, and oregano. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomatoes (And the chiles if you are using canned); bring to a boil. Reduce the heat and simmer, uncovered, until the flavours are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in about 2/3 of the cheese
3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for a few minutes.
4. Spoon about 1/2 cup of filling into the center of each tortilla. Fold in the sides, then roll over to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of tortillas with non-stick spray or lightly with oil, (very light). Bake about 10 minutes, then sprinkle the rest of the cheese across the tops, until melty and slightly crispy, about 3-5 minutes.
Serving Size: 8 - chimichangas
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIAUN.