Prep 15 mins
Cook 15 mins
Ok, ok. I know. These aren't really chimichangas. But I'm from Ohio, where if you use a tortilla it is Mexican food. ;-) I made these as written, but I am also looking forward to trying them with some ground beef or some carnitas. This was originally written to use a toaster oven but I don't have one of those so I used the regular conventional oven. You can definitely use a toaster oven if you have one though. Use the "high" setting if your toaster oven does not have a temperature control dial. Originally from Rachael Ray via the Food Network website.
- 1 lb smoked deli turkey, chopped
- 1 tablespoon chili powder (I also mix in other spicy spices as the mood strikes me)
- 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
- 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 2 tablespoons flat leaf parsley, chopped (optional)
- 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 desired.
This is a fantastic recipe! I use chicken breast that I boiled in chicken broth and then shredded in the food processor instead of the turkey. I also used cumin along with the chili powder. Otherwise, everything else was the same. Loved it. I actually like them better the second day after the flavors have a chance to blend a little. They freeze well too. This is a keeper.
The criteria for Mexican is the same here in Indiana as there in Ohio. LOL I made these a couple of Sundays ago and they went over very well! My dh and ds2 loved them. I found them a bit hot for myself and my ds3, but that would probably be because I added the 2 chipotles instead of just one. I had to cool it down with quite a bit of sour cream for my little guy and I, but hey he's little and I guess I'm a heat wimp. And I also used the coleslaw mix instead of just shredded cabbage. Regardless, my dh is still asking about making these again and I appreciate your recipe! Thanks!
We made this in my flavour wave "oven". I did not microwave the tortillas since they were really fresh. A definite make again. I love anything even close to southwest or mexican. Thanks for the recipe