Monday, October 8, 2007
More South of the Border Inspiration
Mexican food may be my most favorite food in the world. These chimichangas were wonderful, and because they were baked and not fried, it made them much better for us and I definitely had less guilt issues while eating them!
At first, I wasn't sure I liked the relatively strong tomato taste in the filling, but it grew on me. It was a little different, but in the end I decided I liked it and will add it to the make again file in my head.
from Weight Watchers via Good Eats 'n Sweet Treats
½ lb ground skinless turkey breast (I used lean ground beef)
1 onion, finely chopped
1 garlic clove, minced
2 t chili powder
1 t dried oregano
½ t ground cumin
1 (8-ounce) can tomato sauce
2 T chopped mild green chiles
⅓ c shredded reduced-fat cheddar cheese
4 (8-inch) fat-free flour tortillas
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. Add the 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 5 minutes. Remove from the heat and stir in the cheddar.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about ½ cup of the filling into the center of each tortilla.
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. You can top these chimichangas with your favorite salsa and 2 tablespoons fat-free sour cream.
I served this with rice cooked in chicken broth, cumin and chili powder and mixed with some shredded cheese and salsa.