No need to fry this traditional Mexican dish: Simply bake until the tortillas are lightly browned and crisp, which should take just about 20 minutes. The filling is a savory combination of ground turkey, refried beans, salsa, green chili peppers, chili powder, scallions, and Monterey Jack cheese. Serve these chimichangas with spicy salsa and a dollop of sour cream. For a flavor boost, look for epazote, which is a pungent herb with a taste similar to cilantro, at Mexican and Central American food stores, or try to look for it online. Chop some up and sprinkle it over the finished dish for the perfect
5 POINTS
INGREDIENTS
- 1⁄2lb uncooked ground turkey breast
- 16ounces canned fat-free refried beans
- 1 3⁄4cups salsa
- 4 1⁄2ounces canned green chili peppers, mild, drained and diced
- 1teaspoon chili powder
- 3tablespoons scallions, thinly sliced
- 1cup shredded reduced-fat monterey jack cheese
- 8large burrito-size wheat flour tortillas
- 1cup salsa
- 1⁄2cup nonfat sour cream
- DIRECTIONS
- 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, 1 3/4 cups 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 browned, about 20 minutes. Serve each topped with 2 Tbsp of salsa and 1 Tbsp of sour cream.