Ingredients:
1 Pound(s) roasted turkey brest, sliced 1/4 in thick
1 Cup(s) shredded Napa cabbage
1/2 red onion, finely diced
2 cloves garlic, crushed
1/2 Cup(s) finely chopped cilantro leaves
1 chipotle pepper in adobo sauce, finely chopped
1 (14oz) can black beans, rinsed
1 (4.5oz) can green chili peppers, diced
4 (10 in) flour tortillas, warmed
1 Cup(s) shredded low fat Montery Jack cheese
6 seconds spray of canola oil cooking spray
6 plum tomatoes, diced |
Directions:
Preheat oven to 450 degrees F.
Slice the turkey into strips. In a large bowl, combine the turkey strips, cabbage, onions, garlic, cilantro, chipotle pepper, black beans, and green chiles. Put 1/4 of the mixture on each of the 4 tortillas. Divide the cheese evenly between each of the tortillas.
Roll each tortilla, tucking in the ends to resemble an overgrown Chinese egg roll.
Heat a heavy nonstick saute pan over high heat until the pan is hot. Once the pan is hot, lightly spray the bottom of the pan evenly for 2 seconds with canola oil cooking spray.
Carefully lay each chimichanga seam side down on the bottom of the pan, and sear for about 30 seconds to 1 minute, or until crispy. Using tongs, carefully turn over each of the chimichangas. Repeat process until all sides have been seared.
Place each chimichanga on a wire rack on a cookie sheet. Spray chimichanga for 2 seconds with canola oil cooking spray. Turn chimichangas and repeat. Transfer to the oven and bake for about 20 minutes or until skin appears crispy. Remove from oven and garnish with diced tomatoes. |
