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Baked chimichangas

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Ingredients/Components

sour cream - 1 c
chili powder - 1 Tbsp
6 oz
salt and pepper - 1 item
tomato sauce - 1 c
vegetable or olive oil - 2 Tbsp
flour tortillas - 4 (12-in
scallions, chopped - 3 item
thickly sliced smoked turkey from deli counter, chopped - 1 lb
shredded slaw cabbage available in produce department - 2 c
to 2 chipotles in adobo sauce available with Mexican and Spanish foods to market use - 1 item
for moderate heat - 1 item
chopped cilantro leaves or flat-leaf parsley - 2 Tbsp
vine ripe orange or yellow tomato, seeded and finely chopped - 1 item

How to make baked chimichangas:

Preheat your toaster oven to 400° or high. Placed turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce and scallions. Toss filling to combine; season with salt and pepper. Place tortillas in a kitchen towel and microwave on High for 1 minute. To Build: Place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato as garnishes.

Recipe categories: Lunch/snacks, Chicken, Main dish.

Rating:

2.4

Average rating: 2.4, total votes: 7

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