Baked Chimichangas: Try Skinny Chimis When You're Craving Mexican Food (But Watching Your Weight) by Donna John
The weight lost a couple years ago has sneaked back up on me. Here's a recipe for baked chimichangas made often at my house when the pounds were falling off. Serve with homemade guacamole and a salad.
- 1 pound ground turkey
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 small poblano pepper, chopped (use jalapenos for more spice)
- 5 teaspoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons dried oregano
- 1 can (8 ounces) tomato sauce
- 2/3 – 1 cup shredded reduced-fat cheese (Cheddar, Mexican white, Monterey Jack, Colby Jack, etc.)
- 8-inch flour tortillas
- optional toppings: guacamole, sliced avocado, chopped red onion, cilantro, tomato, salsa, sour cream
Here’s how to make them:
Cook the turkey, onion, poblano, garlic, chili powder, oregano and cumin in a skillet until browned.
Add the tomato sauce and bring to a simmer. Reduce heat and cook about 5 minutes.
Turn the heat off and add the cheese. Stir until melted. Taste and adjust seasonings.
Spray a cookie sheet with nonstick spray. Spoon about a 1/2 cup of the filling into the center of each tortilla.
Fold up burrito style. Spray the tops with cooking spray.
Bake in a preheated 400-degree F oven until lightly browned and crisp, about 20 minutes. Top with desired toppings and serve.