Ingredients: |
Ingredients: 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
spiciness
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
instead)
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
(optional)
1 yellow tomatoes, seeded and chopped (optional)
1/2 cup salsa (optional)
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Directions: |
Directions: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
desired. |
This recipe for Baked Chimichanga is from