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.
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Units: US | Metric
- 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)
- 1Preheat oven to 400 degrees.
- 2In 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.
- 3Place tortillas in a kitchen towel and place in microwave. Microwave 1 minute on high.
- 4To 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.
- 5Line 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).
- 6Place chimichangas on prepared sheet. Brush lightly, but completely, with oil.
- 7Bake until wraps are deeply golden, about 15-17 minutes.
- 8Serve with sour cream, cilantro, tomatoes, and salsa, if desired.
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Nutritional Facts for Baked Chimichangas
Serving Size: 1 (425 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 465.4
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 4.7 g
- Cholesterol 74.9 mg
- Sodium 2229.7 mg
- Total Carbohydrate 53.0 g
- Dietary Fiber 5.2 g
- Sugars 10.2 g
- Protein 26.3 g
The following items or measurements are not included:
chipotle chiles in adobo