After the dishes were finally all washed and dried, you waved goodbye to your loved ones, and you finally plopped down, ready to take your post-Thanksgiving breather, I doubt that you were ready to hop back in the kitchen for more cooking.
Unfortunately, ready or not, we?re going to have to keep eating (even though it may not feel like it right now).
The good news is, if you?re like many people, your fridge features some containers full of leftover turkey, and this week?s recipe for chimichangas would be a perfect way to use some of that up.
If you?re not familiar, chimichangas are a Mexican dish that is traditionally deep fried. In the spirit of not chasing calories with more calories, though, these are made in the oven.
I changed up some of the ingredients. If you want to see the original, it was first published in the March 2004 issue of ?Cooking Light Magazine.? You can find it at http://www.myrecipes.com/m/recipe/roast-chicken-chimichangas.
Roast Chicken/Turkey Chimichangas
2 1/2 cups shredded roasted chicken (or turkey)
1 cup crumbled queso fresco or Monterrey jack cheese
1/4 cup chopped green onions (we left these out)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 teaspoons minced garlic
1, 4.5-ounce can chopped green chiles, drained
1 can black beans, drained and rinsed
1, 16-ounce can fat-free refried beans
6 to 8 eight-inch flour tortillas
1/2 cup bottled green salsa
Preheat the oven to 500 degrees.
Combine the meat, cheese, onions, oregano, cumin, garlic, chiles and black beans in a bowl and mix well.
Coat a cooking sheet with cooking spray.
Spread a large dollop of refried beans down the center of each tortilla. Add a large spoonful of the chicken/turkey mixture.
Roll the tortillas tightly and put seam-side down on the cooking sheet.
Spray the chimichangas with more cooking spray.
Bake for seven to eight minutes.
Spoon green salsa on top to serve.
We really enjoyed these. They had great flavor, and the tortillas crisp up just a bit around the edges to give it a little bit of a crunch.
Plus, it?s quick and easy, and after all the time spent in the kitchen this week, that?s something to be truly thankful for.
Lindsey Young is the co-owner of The Edge, a Bethel College graduate, and an avid baker. She can be reached at
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