Made this last night, two is a good dinner and I'm having another one for lunch. It's a weight watchers recipe, but it's really quite good. If you can't find your chili powder, don't forget to look in the fridge because that's where it's supposed to be once you open it (one of only a few spices in the rack that requires it). If you top w/ the sour cream when you put your plate together, try sprinkling additional chopped chives and/or chopped fresh cilantro.
Baked Turkey and Jack Cheese Chimichangas
2 serving cooking spray (5 one-second sprays per serving)
1/2 pound uncooked ground turkey breast
16 oz fat-free canned refried beans
8 oz salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup salsa
1/2 cup fat-free sour cream
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.
Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 8 ounces of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and brown, about 20 minutes. Serve each topped with 2 tablespoons of additional salsa and 1 tablespoon of sour cream.
Think outside the bun
reduced fat cheeese is eeevil
However, this does look good. I make fajitas regularly and save leftover fajita meat to make quesadillas with a couple days later.
Down here in Jesusland we have shredded "Mexican cheese" which is a mix of Jack, Asiago and Blanco cheese, whick rocks hard for quesadillas and would be perfect for this
edit: my mind saw "quesadillas" when the recipe was "chimichangas". Damn I need some lunch
However, this does look good. I make fajitas regularly and save leftover fajita meat to make quesadillas with a couple days later.
Down here in Jesusland we have shredded "Mexican cheese" which is a mix of Jack, Asiago and Blanco cheese, whick rocks hard for quesadillas and would be perfect for this
edit: my mind saw "quesadillas" when the recipe was "chimichangas". Damn I need some lunch