Sometimes there’s nothing better than a crisp tortilla filled with goodness. And it’s even better when the tortilla isn’t fried. And that is why, my friends, I’m sharing with you my recipe for Baked Chimichangas. They are so easy. So delicious. So healthy (but they taste unhealthy). And just in time for Super Bowl Sunday! This recipe is loosely based on a Food Network recipe for Baked Chimichangas.
1 package ground turkey
1 tsp. garlic
2 Tbsp. chili powder
1 cup tomato sauce
1 can refriend beans
3 green onions, chopped
Salt and Pepper to taste (NOTE: If your refried beans are not low-sodium, you may want to leave out the salt)
2 – 3 cups of shredded cheese (I used jack and cheddar)
6 large flour tortiallas
1/4 cup vegetable oil
Preheat oven to 400-degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
Saute ground turkey with garlic. When it’s cooked through, add the chili powder, tomato sauce, refried beans, green onions, salt and pepper. Remove from heat and let cool slightly.
Place one tortilla on a flat working surface and place a handful of cheese in the middle. Place about 1/4 – 1/3 cup of the ground turkey mixture on top of the cheese. Don’t overload the tortialls with tons of filling because you need to make sure the cheese and filling is not touching the edge. Take it from me, as I’m notorious for overstuffing burritos and chimichangas.
Fold the sides of the tortilla inward toward the filling. Then fold the side of the tortilla that’s closest to you toward the filling, covering the two sides. Continue to roll the chimichanga so it forms a burrito shape and place gently on the cooking sheet. Continue until you use up the filling.
When all the chimichangas are prepared, brush each one with vegetable oil (this makes it crispy). Place in the oven and bake for about 20 minutes, or until desired crispness. Remove from the oven and let cool slightly.
These would be great with some sour cream and guacamole. Ole!