- Cooking Time:
- Preparation Time:
- 1 lb thickly sliced turkey from the deli counter (mesquite smoked works particularly well)
- 1-3 chiles in adobo (1 for mild, 2 for medium, 3 for spicy)
- 1 tablespoon chili powder
- 1 8 oz can of tomato sauce
- Salt and pepper
- 4 12-in (burrito size) tortillas
- 2 tablespoons vegetable oil
- Pre-heat the oven to 425 degrees and line a baking dish with foil. Brush the bottom of the pan with some of the oil so that the chimichangas won't stick later on.
- Cut up the turkey slices into strips with a pair of kitchen shears and put into a large mixing bowl. Finely chop the chiles in adobo. You can find these in the Mexican aisle of your grocery store. They come in a can with 10 or so of them, but you can easily freeze the rest and just scoop out what you need for future recipes. Mix the chiles in with the turkey until it looks evenly coated. Add the tomato sauce, chile powder, and salt and pepper to taste. Stir gently until everything is evenly coated.
- Divide the filling into four equal parts and fill each tortilla in a wide strip down the middle. Fold in the ends, roll them up, and place them in the baking dish seam side down. Brush the rest of the oil across the tops and sides of the tortillas. This makes them golden brown and delicious. Bake the chimichangas for 20 minutes or until they're pretty and crunchy on the outside.
- These are a low fat take on chimichangas that lose none of the flavor. Some tomato sauces are more watery than others. Experiment until you find a brand that gets you the consistency that you like for the filling.
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