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Turkey and Tomatillo Chimichangas

  • Servings: 4

The turkey filling for these pan-fried burritos, or chimichangas, is a healthy alternative to more traditional fillings like refried beans and shredded pork or beef.


slideshow Great Comfort Food Recipes


KEY: Spring, Summer, Fast - Column, Frying, Mexican, Southwestern/Tex-Mex, Fast, Dinner, Lunch

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  • 2 medium Hass avocados
  • 1/4 cup sour cream
  • 1 tablespoon fresh lime juice
  • Salt
  • 1/2 pound fresh tomatillos—husked, rinsed and chopped
  • 1/4 cup chopped white onion
  • 3 garlic cloves, chopped
  • 3 tablespoons chopped cilantro
  • 2 jalapeños, seeded and minced
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground turkey
  • Four 8-inch flour tortillas
  • 1/4 pound sliced smoked provolone cheese, cut into 1/2-inch strips
  • Vegetable oil
  • Salsa, for serving

How to make this recipe

  1. In a medium bowl, mash the avocados with the sour cream and lime juice and season with salt.
  2. In a blender, puree the tomatillos with the onion, garlic, cilantro, jalapeños and cumin and season with salt.
  3. Heat the olive oil in a large skillet. Add the turkey and cook over moderate heat, stirring, until no longer pink, about 4 minutes. Add the tomatillo sauce and cook over moderately high heat, stirring, until thickened, 5 minutes.
  4. Wrap the tortillas in a kitchen towel and heat in a microwave oven, about 30 seconds. Lay the tortillas on a work surface. Spoon the filling just below the center of each tortilla, top with a few strips of cheese and roll up as tightly as possible; secure with toothpicks. Brush the tortillas with vegetable oil.
  5. In a large skillet, heat 1 teaspoon of vegetable oil. Add the chimichangas and cook over moderate heat, turning, until golden all over, about 7 minutes. Transfer to plates, top with the mashed avocados and salsa and serve.
Contributed By Published August 2002

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