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I got this recipe from my friend Laura. It's from a Weight Watcher's book, but I'm not sure which one. Traditionally, chimichangas are meaty deep-fried burritos. This low fat version is really simple, and you still end up with a great tasting, crispy burrito. We usually buy lean ground beef in bulk at Sam's Club, so I just use that in place of the ground turkey, but you can use whichever you'd prefer. Skinny Chimichangas
from Weight Watcher's
½ pound ground skinless turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chiles (I never have chiles on hand, so I usually substitute 1 tbsp Sambal Oelek Chili Paste)
⅓ cup 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.
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.
241 Calories
2g Fat
1g Sat. Fat
46mg Cholesterol
613mg Sodium
34g Carbohydrates
3g Fiber
22g Protein
184mg Calcium (makes 4 servings)
