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.
In a food processor, mix your onions and garlic, add tomato, cilantro, lime zest, lime juice, and salt and pepper.
-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!!
350 degrees- 15 Minutes
Broil- 2-5 Minutes

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