Low-fat chimichangas work well both for dinner and cold leftovers.

My sister Karin went to college with a bunch of foodies, and one of them, Jane, blogs about the great recipes she tries.

This one, from Weight Watchers, is great for three reasons. It’s:

1. Quick to make.

2. Easy to alter.

3. Yummy both hot or cold, important in the fall when it could be 75 degrees one day and 45 the next.

My adaptations are marked in italics.


Baked Turkey Chimichangas

1/2 pound uncooked ground turkey breast (I usually use a whole pound.)

16 oz. fat-free canned refried beans

8 oz. salsa (I like peach for a sweet touch.)

4 1/2 oz. can mild green chili peppers, drained and diced
1 teaspoon chili powder

3 tablespoons scallions, thinly sliced

8 large burrito-size wheat flour tortilla (I prefer Zilla’s Tortillas for softness or La Tortilla Factory for low-carb.)

Toppings, optional:

1 cup shredded reduced-fat Monterey Jack cheese

1 cup salsa

1/2 cup fat-free sour cream

Cilantro

 

Preheat oven to 350 degrees. Coat a 13 X 9 X 2-inch baking dish with cooking spray.
Cook turkey in skillet over medium-high heat until lightly browned. Drain excess liquid. Add beans, salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese if you wish.

If you wish, wrap tortillas in foil to warm in oven for 10 minutes.

Assemble chimichangas by spooning 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.

Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and browned, about 20 minutes. Serve with toppings.

Jennie Pollock, whose daughters chow down on this recipe, can be reached at jpollock@rockfordwoman.com or 815-987-1242.