"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Chimichanga Recipe

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This recipe for Baked Chimichanga, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nikki Johnson
Added: Thursday, December 6, 2007


1 lb smoked deli turkey, chopped
1 tablespoon chili powder
2 cups cabbage, shredded (I used the bagged coleslaw mix)
1-2 chipotle chile in adobo, depending on desired level of
1 cup tomato sauce
3 scallions, chopped
salt, to taste
pepper, to taste
4 burrito-size flour tortillas (I usually fill thinner & use 6 or so
1/2 cup monterey jack pepper cheese, shredded
1 tablespoon extra-virgin olive oil
1/2 cup sour cream (optional)
2 tablespoons cilantro (optional) or flat leaf parsley, chopped
1 yellow tomatoes, seeded and chopped (optional)
1/2 cup salsa (optional)

Preheat oven to 400 degrees
In a large bowl, combine turkey and chili powder (and other
seasonings, if using). Add cabbage, chipotles, tomato sauce,
and scallions. Toss filling to combine well. Season with salt
and pepper to taste. Place tortillas in a kitchen towel and place
in microwave. Microwave 1 minute on high. To build the
chimichangas, place one of the tortillas on a flat surface.
Sprinkle 2 tablespoons cheese near one edge of the tortilla.
Pile 1/4 of the filling on top. Tuck sides up and roll tightly.
Repeat with remaining tortillas, cheese, and filling. Line a
baking sheet with aluminum foil (DO NOT do this if you are
using a toaster oven. Apparently foil can wreck the oven).
Brush a thin layer of oil over the foil (If using a toaster oven,
brush the oil directly on the baking tray). Place chimichangas
on prepared sheet. Brush lightly, but completely, with oil.
Bake until wraps are deeply golden, about 15-17 minutes.
Serve with sour cream, cilantro, tomatoes, and salsa, if

Personal Notes:
Personal Notes:
This works great in the toaster oven!




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