Skinny Chimichangas
Recipe: #6282
August 21, 2012
"Adapted from a Weight Watchers cookbook. You can top these chimichangas with your favorite salsa and 2 tablespoons fat-free sour cream. Nutrition Information Per Serving (1 chimichanga) 241 Calories. 2g Fat. 1g Sat. Fat. 46mg Cholesterol. 613mg Sodium. 34g Carbohydrates. 3g Fiber. 22g Protein. 184mg Calcium "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (198.2 g)
- Calories 198.8
- Total Fat - 4.5 g
- Saturated Fat - 2.3 g
- Cholesterol - 40.5 mg
- Sodium - 1095.6 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 2.2 g
- Sugars - 8 g
- Protein - 26.1 g
- Calcium - 383.6 mg
- Iron - 1.3 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 400 F. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
Step 2
To the skillet add ground turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 20-25 minutes. Remove from the heat and stir in the cheddar.
Step 3
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about 1/2 cup of the filling into the center of each tortilla.
Step 4
Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use ground skinless turkey breast for a lower fat content.
- Use mild green chiles for a less spicy flavor.
- Ground chicken breast instead of ground turkey breast - This substitution will reduce the fat content of the dish and make it even healthier.
- Whole wheat tortillas instead of fat-free flour tortillas - This substitution will increase the fiber content of the dish and make it more nutritious.
Vegetarian Chimichangas Replace the ground turkey with 1/2 pound of cooked black beans. Omit the chili powder, oregano, and cumin and replace with 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Add 1/2 cup of chopped bell pepper and 1/4 cup of sliced olives to the filling.
Vegetarian Fajita Chimichangas Replace the ground turkey with 1/2 pound of cooked black beans. Omit the chili powder, oregano, and cumin and replace with 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Add 1/2 cup of chopped bell pepper, 1/4 cup of sliced olives, 1/2 cup of sliced mushrooms, and 1/2 cup of cooked corn to the filling.
Mexican Street Corn Salad - This light and flavorful salad is the perfect accompaniment to the chimichangas. It adds a bright and refreshing flavor to the meal, as well as a nutritious boost of fiber and vitamins. The combination of charred corn, creamy mayonnaise, and tangy lime juice will give your dinner a delicious kick!
Fiesta Rice: This colorful and flavorful rice dish is the perfect accompaniment to the Mexican Street Corn Salad and chimichangas. It is made with Mexican-style rice, black beans, corn, bell peppers, and a variety of herbs and spices. The combination of flavors and textures will add a delicious and nutritious boost to the meal. It's a great way to round out the meal with a healthy side dish that everyone will love!
FAQ
Q: How long do I bake the chimichangas?
A: Bake the chimichangas until golden and crisp, about 20 minutes. Do not turn.
Q: Can I freeze the chimichangas?
A: Yes, you can freeze the chimichangas. Cool the chimichangas completely, wrap each one individually in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months.
2 Reviews
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Fun facts:
The word "chimichanga" is believed to have been invented by a Mexican-American woman in Tucson, Arizona in the 1920s. She wanted to give her customers a new way to enjoy her burritos, so she deep-fried them and called them "chimichangas".
Chimichangas have become a popular dish in many countries around the world, including Mexico, the United States, and even Japan. They are often served as a main dish, but can also be enjoyed as an appetizer or snack.