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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Turkey and Tomatillo Chimichangas Recipe

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This recipe for Turkey and Tomatillo Chimichangas is from The Petersen-Gauthier Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium avocados
1 T. fresh lime juice
1/4 c. sour cream
1/2 lb. fresh tomatillos- husked, rinsed and chopped
1/4 c. chopped white onion
3 garlic cloves, chopped
3 T. chopped cilantro
2 jalapenos, seeded and chopped
1/2 t. ground cumin
2 T. vegetable oil
1 lb. ground turkey
4, 8 inch flour tortillas
1/4 lb. monetary jack cheese, cut into 1/2 inch strips
salsa, for serving
Directions:
Directions:
1. In a medium bowl, mash the avocados with the sour cream and lime juice and season with salt.

2. In a blender, puree the tomatillos with the onion, garlic, cilantro, jalapenos and cumin and season with salt.

3. Heat the oil in a large skillet. Add the turkey and cook over moderate heat stirring, until on longer pink, about 4 minutes. Add the tomatillo sauce and cook over moderately high heat, stirring, until thickened, about 5 minutes.

4. Wrap the tortillas in a kitchen towel and heat in a microwave, about 30 seconds. Lay the tortilllas on a work surface. Spoon the filling just below the center of each tortilla, top with a few strips of cheese and roll up as tightly as possible; secure with toothpicks. Brush the tortillas with vegetable oil.

5. In a large skillet, heat 1 tsp. of vegetable oil. Add the chimichangas and cook over moderate heat, turning, until golden all over, about 7 minutes. Transfer to plates, top with avocado mixture and salsa.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A favorite of ours in the summer.

 

 

 

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