Friday, September 26, 2014

Baked Chimichangas

Do you know what the difference between a chimichanga and a burrito is?

I didn't either...

But apparently, a chimichanga is a burrito that has been deep-fried.

As amazing as a true, deep-fried, chimichanga probably is, I don't think I have ever had one.  I prefer mine baked.  So does it make it a baked burrito?  Or a baked chimichanga?

I'm going to go with chimichanga.  Mostly because I like saying it...with an accent...because I can.

Baked Chimichangas


1 lb. ground turkey (cooked)
2/3 c. salsa
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
4 oz. cream cheese
1 T chilies in adobo
1 c. shredded cheese
8-10 flour tortillas
1/4 c. melted butter


Preheat oven to 475.

Combine cooked turkey, salsa, cumin, oregano and salt in a saute pan.  Simmer for 5 minutes or until most of the liquid is gone.  In a medium bowl, mix cream cheese and chilies in adobo until smooth.  Add meat mixture and mix thoroughly.

Brush each tortilla with melted butter and spoon 1/3 c. mixture onto the unbuttered side.  Roll and tuck ends like a burrito and place seam-side down on a silpat lined cookie sheet.

Top each with 2 Tbs shredded cheese and bake for 13 minutes or until golden brown.

You can serve these with salsa, sour cream, guacamole, tomatoes, whatever your heart desires!


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