Chimichangas Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOKED TURKEY BAKED CHIMICHANGAS



Smoked Turkey Baked Chimichangas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Steps:

  • Preheat your toaster oven to 400 degrees F or high.
  • Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

CARNE ASADA CHIMICHANGAS



Carne Asada Chimichangas image

Provided by Kardea Brown

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

1/2 cup orange juice
1/4 cup canola oil
1/4 cup soy sauce
2 tablespoons white vinegar
Juice from 2 limes
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
4 cloves garlic, crushed
1 jalapeno pepper, minced
Kosher salt and freshly ground black pepper
1 pound flank steak
2 tablespoons canola oil, plus more for frying
1 tablespoon unsalted butter
1 medium white onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
Kosher salt and freshly ground black pepper
4 burrito-size flour tortillas
2 tablespoons chopped cilantro
Queso Cheese Sauce, recipe follows
1/2 pound white American cheese, cubed
1/2 cup evaporated milk, plus more if needed
2 tablespoons canned green chilies, chopped
1 tablespoon unsalted butter
1/4 teaspoon Miss Brown's House Seasoning (recipe follows)
Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the marinade: Whisk together the orange juice, oil, soy sauce, vinegar, lime juice, cilantro, cumin, garlic, jalapenos, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
  • For the chimichangas: Pour the marinade over the steak in a shallow baking dish and let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Bring the steak to room temperature before cooking.
  • When the steak is almost ready, heat 1 of the tablespoons oil and the butter in a large skillet over medium-high heat. Add the onions, green and red peppers and a pinch of salt and cook until tender and slightly charred, about 5 minutes. Set aside.
  • Transfer the steak from the marinade to a plate. Generously sprinkle both sides with salt and pepper.
  • Preheat the remaining tablespoon oil in a large cast-iron skillet over high heat. Add the steak and cook for 5 to 7 minutes per side for medium doneness, or until the desired level of doneness is reached. Remove from the heat and let rest for 10 minutes. Thinly slice the steak against the grain or dice it into small pieces, if you prefer.
  • For the assembly: Place a tortilla on a work surface. Place a few slices of steak in the center, followed by 1/2 cup of the onions and peppers. Fold up the sides of the tortilla and then roll up from the bottom to form a tight burrito. Skewer the edges with toothpicks to hold them together. Repeat with the remaining tortillas, steak, and onions and peppers.
  • Add enough oil to a deep, heavy skillet to come about 1 inch up the side and heat over medium-high heat. When the oil is hot, carefully add the burritos in 2 batches. Cook on both sides until golden brown, about 1 minute per side. Transfer the chimichangas to a wire rack set over a rimmed baking sheet to drain.
  • Remove the toothpicks from the chimichangas, sprinkle with the cilantro and serve with Queso Cheese Sauce.
  • Place the cheese, milk, chilies, butter and House Seasoning in a saucepan. Heat, stirring often, over medium heat until the cheese is melted, about 5 minutes. If the sauce is too thick, stir in more milk 1 tablespoon at a time. Season with salt, if needed.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

ALMOST-FAMOUS CHIMICHANGAS



Almost-Famous Chimichangas image

It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

Steps:

  • Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
  • Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

THANKSGIVING CHIMICHANGA



Thanksgiving Chimichanga image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

Peanut oil or vegetable oil, for frying
1 pound leftover turkey meat, sliced
3 to 4 cups turkey gravy
Eight 12- to 14-inch flour tortillas
2 cups mashed sweet potatoes, warm
2 cups cranberry sauce
2 cups stuffing, warm
1 bunch fresh flat leaf Italian parsley
1 orange, sliced into wedges
1 cup fresh cranberries

Steps:

  • Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)
  • Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.
  • Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out.
  • Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.
  • Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.
  • Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.

CHICKEN CHIMICHANGAS



Chicken chimichangas image

Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them

Provided by Sam Zien

Categories     Dinner

Time 50m

Number Of Ingredients 13

3 tbsp vegetable oil, plus 60ml (if frying rather than baking)
5 skinless and boneless chicken thigh fillets, or about 300g leftover cooked chicken
½ onion, chopped
1 small red pepper, roughly chopped
100g green chillies from a jar, finely chopped
85g Monterey Jack cheese, grated plus extra for serving
½ tsp garlic powder
½ tsp ground cumin
½ tsp chipotle chilli powder
6 large flour tortillas
400g can refried beans (optional)
240ml red enchilada sauce
soured cream and a handful of chopped coriander, to serve

Steps:

  • Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
  • Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
  • Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
  • Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
  • To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
  • While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium

IMPOSSIBLE™ BAKED CHIMICHANGAS



Impossible™ Baked Chimichangas image

A flour tortilla stuffed with a basic filling of spices, cheese, beans, Impossible™ Burger, salsa, and then baked for a healthier favorite.

Provided by sanzoe

Categories     World Cuisine     Latin American     Mexican     Main Dishes

Time 40m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package Impossible Burger
1 (16 ounce) can vegetarian refried beans
1 cup shredded Mexican cheese blend
½ cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
8 (10 inch) flour tortillas
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
  • Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
  • Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
  • Fold tortilla sides up over filling and roll up like burritos.
  • Place chimichangas on a foil-lined baking sheet and brush with oil.
  • Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 48.2 g, Cholesterol 16.2 mg, Fat 17.2 g, Fiber 6.2 g, Protein 12.8 g, SaturatedFat 5.6 g, Sodium 1126.6 mg, Sugar 2.8 g

CHIMICHANGAS



Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

CHIMICHANGAS-TURKEY



Chimichangas-turkey image

Make and share this Chimichangas-turkey recipe from Food.com.

Provided by Salyra

Categories     Poultry

Time 20m

Yield 5-10 serving(s)

Number Of Ingredients 9

1 lb ground turkey
1 package lowrys fajita seasoning mix (or any brand)
1/4 cup water
canola oil (or veg oil)
10 count burrito-size flour tortillas
1 head lettuce, shredded
16 ounces shredded cheese
salsa
sour cream (optional)

Steps:

  • brown ground turkey.
  • add seasoning and water acording to pkg directions.
  • remove meat from pan.
  • heat enough oil in pan to fry, about half full.
  • wrap portion of meat into tortilla, burrito style.
  • fill all torillas till meat mixture is gone.
  • with tongs place chimichangas two at a time in heated oil, seam-side down.
  • Fry till golden brown on both sides.
  • serve topped with lettuce, cheese, salsa and sour cream.
  • enjoy!

Nutrition Facts : Calories 883.2, Fat 40.6, SaturatedFat 18.6, Cholesterol 129.8, Sodium 1872.5, Carbohydrate 81.5, Fiber 5.3, Sugar 3.2, Protein 46.3

More about "chimichangas turkey recipes"

TURKEY CHIMICHANGAS - CHRISTINE AVANTI
turkey-chimichangas-christine-avanti image
Web Jan 28, 2021 2 large whole wheat tortillas 1/4 cup non-fat sour cream Instructions Preheat the oven to 375° Heat a non-stick skillet to medium …
From christineavanti.com
Servings 2
Calories 392 per serving
Category Lunch, Main Course
  • Heat a non-stick skillet to medium-low. Spray the pan with olive oil spray or nonstick cooking spray.
  • Add the leftover turkey, the taco seasoning mix and the 2/3 cup water. Stir and simmer for 2 minutes.
See details


BAKED TURKEY CHIMICHANGAS RECIPE {EASY TACO TUESDAY …
baked-turkey-chimichangas-recipe-easy-taco-tuesday image
Web Oct 2, 2019 How to Make Baked Turkey Chimichangas Preheat oven to 400 degrees Fahrenheit. Heat oil over medium high and add in onions. …
From tastesoflizzyt.com
5/5 (3)
Category Main Dish
Cuisine Mexican
Calories 301 per serving
  • Heat oil over medium high and add in onions. Cook for 1-2 minutes, or until onions begin to soften and turn translucent.
  • Add in ground turkey and adobo seasoning. Continue cooking 5-6 minutes, stirring as needed, until turkey browns and is cooked through. Add the corn and tomato paste. Mix well. Remove from heat.
  • Add a tablespoon of refried beans to the center of the tortillas, spread it out over the half of the inside radius of the tortilla. Next, layer over it about 2-3 tablespoons of ground turkey mixture, next, top with 2 tablespoons of cheese. Repeat with remaining tortillas.
See details


BEST TURKEY CHIMICHANGAS RECIPE - HOW TO MAKE …
best-turkey-chimichangas-recipe-how-to-make image
Web Dec 1, 2014 Directions Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook until softened. If using …
From food52.com
Cuisine American
Category Entree
Servings 10
See details


SKINNY CHIMICHANGAS - RECIPE GIRL
skinny-chimichangas-recipe-girl image
Web Oct 20, 2007 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 chiles; bring to a boil.
From recipegirl.com
See details


HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF! | THE …
homemade-chimichanga-recipe-chicken-or-beef-the image
Web Mar 17, 2020 Combine Ingredients: Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions. To assemble the …
From therecipecritic.com
See details


CHICKEN CHIMICHANGAS (AIR FRYER OR BAKED) - SKINNYTASTE
chicken-chimichangas-air-fryer-or-baked-skinnytaste image
Web Jun 11, 2019 For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate. On a work surface, working with one at a time, place one …
From skinnytaste.com
See details


15 TURKEY CHIMICHANGA RECIPE - SELECTED RECIPES
Web 15 Turkey Chimichanga Recipe Smoked Turkey Baked Chimichangas 27 min Smoked turkey, sour cream, cabbage, tomato sauce, pepper jack cheese 5.04 Food Network …
From selectedrecipe.com
See details


WHAT IS A CHIMICHANGA? - FOOD NETWORK
Web Oct 8, 2021 Chimichanga Recipes This recipe is for a full chimichanga meal, including a side of Mexican-style rice and refried beans. Instead of making a meat filling from …
From foodnetwork.com
See details


BAKED TURKEY AND JACK CHEESE CHIMICHANGAS | HEALTHY RECIPES
Web Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 8 ounces of salsa, chili peppers, …
From weightwatchers.com
See details


BAKED TURKEY AND JACK CHEESE CHIMICHANGAS | RECIPES | WW USA
Web Coat a 13- X 9- X 2-inch baking dish with cooking spray. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from …
From weightwatchers.com
See details


12 CHIMICHANGA RECIPES TO MAKE AT HOME
Web Feb 22, 2022 Believe it or not, you can make these decadent dessert chimichangas with just four ingredients: apple pie filling, cinnamon-sugar, flour tortillas, and oil. 12 of 13 …
From allrecipes.com
See details


13 CHIMICHANGA RECIPES TO RECREATE AT HOME - INSANELY GOOD
Web Jul 13, 2022 Chicken Chimichangas Filled with shredded chicken, beans, cheese, and salsa, this chimichanga is seasoned to perfection. You can either pan-fry this or bake …
From insanelygoodrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #poultry     #american     #mexican     #turkey     #stove-top     #meat     #equipment

Related Search