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. 

You’ll need:

• 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.