Skinny Chimichangas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound of ground turkey1-2 tbsp olive oil1 onion, finely chopped2 garlic cloves, minced1 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 powder2 tsp dried oregano1 tsp ground cumin1 15oz can of diced tomatoes.1 cup cheddar cheese, or Monterrey jack8 - 8 inch corn tortillas, gluten free.
1. Preheat oven to 400F or 190C. Spray a nonstick baking sheet with non-stick spray; set aside
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.
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.
Nutritional Info Amount Per Serving
- Calories: 372.6
- Total Fat: 15.9 g
- Cholesterol: 78.7 mg
- Sodium: 329.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.6 g
- Protein: 24.8 g
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