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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Chimichangas |
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Serves: 8 Print this Recipe1 pound lean ground turkey 1 small onion, finely chopped (1/4 cup) 1 clove garlic, finely chopped 1/4 cup slivered almonds 1/4 cup raisins 1 tablespoon red wine vinegar 1 teaspoon ground red chilis or chili powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 medium tomato, chopped (3/4 cup) 1 (4-ounce) can chopped green chilies 8 flour tortillas (8 to 10 inches in diameter), warmed 1 egg, beaten Salsa, if desired Cook turkey, onion and garlic in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; drain. Stir in almonds, raisins, vinegar, ground red chilis, salt, cinnamon, cloves, tomato and green chilis. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally. Spoon about 1/2 cup turkey mixture onto center of each tortilla. Fold one end of tortilla up about 1 inch over turkey mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush edges with egg to seal. Heat oven to 400°. Spray chimichangas with cooking spray. Place seam sides down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 8 to 10 minutes or until tortillas begin to brown and filling is hot. Serve chimichangas with salsa. 1 Serving: Calories 285 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 65mg; Sodium 540mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 17g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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