Chimi-cha-cha-changas with tomato salsa!

I love Mexican food a lot, I mean a lot. But when you really think about what you are eating sometimes it can be scary (but oh so tasty). By just making some simple substitutes like turkey, baking and not frying, and using figure friendly spices and herbs, you can feel a lot less guilty about enjoying all of this, and no regret. I served these with some grilled red peppers to have a balanced meal. Top these with a fresh salsa and you will be saying OLE!


Chimichanga Ingredients:
½ Cup Uncooked Rice
1 and a bit cups of Water
2 tsp Olive Oil
1 Medium Onion
2 Cloves Garlic
1 LB Turkey (One Package In Grocery Store Will Do)
2 tsp Chili Powder
1 tsp Paprika
1 tsp Garlic Powder
.5 tsp Cumin
1 can Diced Tomatoes (You can use a couple fresh tomatoes instead!)
2 tbs Green Chili’s
S&P to taste
1 handful Cilantro
1 cup Low Fat Shredded Cheese (I used the tex-mex shredded variety)
5 Tortillas (I love the ancient grains tortillas as they are an added bonus of flavor)
Canola or Olive Oil Spray

Salsa Ingredients:
1 large Vine Tomato
1 Shallot or Small Onion
1-2 cloves of Garlic
1 handful of Cilantro
1 Lime (zest and juice)
S&P to taste

My Method:

In a small saucepan start your rice (with water of course) on high, when it boils, bring to a simmer and cook through, about 15 minutes.


In a pan, sauté onion and garlic in olive oil for a few minutes until translucent.

Add in your turkey and spices and cook until it is about 90% cooked.


Pour in your tomatoes and green chilis and cook while all of your flavours meld together. (If you find it is a bit watery in this stage, which happens with turkey, STRAIN, as you do not want extra liquid. Liquid+Tortilla=Sog).


Stir in your rice, cilantro and ¾ of the cheese and remove from heat.


Take one tortilla and spoon 1/5 of the mixture into edge. Roll over once, tuck in sides and roll up. Put seam on bottom of a sprayed pan.


Spray top of roll with oil and bake at 400 for 15 minutes.

Top with remaining cheese and broil for the last 5 minutes.


-Keep the rest of your can of green chilis and put it in your freezer in a little Ziploc baggy. Generally you only need a bit and you don’t have to waste money and food by throwing it out. Break off as needed!

-Although I am usually not a fan of shredded cheese, when you are watching your waistline it’s a great way to use a little with a lot of flavor and it makes it easier when cooking!!


In a food processor, mix your onions and garlic, add tomato, cilantro, lime zest, lime juice, and salt and pepper.
Enjoy this salsa many different ways, chips, quesadillas, in a spoon!!

350 degrees- 15 Minutes
Broil- 2-5 Minutes


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