This is a great change from regular taco night. I also love the fact that these chimi’s taste almost as good as their fried siblings, but with 1/2 the fat!
- Ground Turkey
- Taco Seasoning
- Shredded Cheese
- Black Beans
- Spanish Rice
- Large Tortilla Shells
- Lettuce Shreds
- Diced Japalano Peppers
- Extra Virgin Olive Oil
- Sour Cream
- Red Enchilada Sauce
- White Pepper Jack Cheese Sauce
- Glass Baking Dish
- 2 Pots
- Frying Pan
Brown Turkey in Frying Pan add Taco Seasoning according to directions on the Package
Cook Rice according to directions on the package
Simmer Black Beans on Low heat – I like to add a drop of hot sauce and some vinegar to my beans – It really adds a lot of flavor!
When above are close to being finished preheat oven to 350
Microwave Tortillas for 15 seconds
Fill Tortillas with Turkey, Cheese, Rice and Beans
Wrap Up and place side by side in Glass Baking Pan
Brush Tops of Chimichangas with Olive Oil
Put in Oven and cook for 15-20 mins – at the end I broil for about 30 seconds go brown the tops of the Chimis
Make Cheese Sauce if you want:
Melt Butter in Small Pan over medium heat
Add Cheese until melted and your sauce reaches desired consistency
Add a splash of cream
Stir Constantly and turn heat down if bottom of pan is burning
Serve with Cheese Sauce, Salsa, or Red Enchilada sauce atop the Chimichangas. Top with lettuce shreds, chopped tomatoes, sour cream and japalanos.
I love this Dish! It is definitely a great spin off of regular old Tacos and the outsides of the Chimis get so crunchy – even without frying!! My drink of choice with this, Red Stripe, Yum!