Saturday, December 27, 2008

Smoked Turkey Chimichangas

The holiday meals had already been planned and shopped for when hubby brought home a 16 pound smoked turkey from work. It was frozen, but he'd let it in his car for the better part of a work day, so by the time it was delivered into my hands, it was partially thawed. I sliced some of it up and added it to the munchies buffet we enjoyed while playing cards last night, but I was really worried about how I was going to use up the rest of it. Enter Google, God's gift to recipe hunters. I came across Rachael Ray's recipe for smoked turkey baked chimichangas on the Food Network website and I noticed that I had all of the key ingredients already on hand. As I often do, I changed it up just a bit to suit my own tastes and this recipe was the result. It got RAVE reviews from the fam. I'll definitely be making these again.

1 lb smoked turkey, diced (I think regular turkey or chicken (cooked) would also work well here)
1 Tbsp chili powder
1-2 chipotles in adobo sauce (depending on how hot you like it!) chopped
1 cup tomato sauce
3 green onions, chopped
2 ounces queso fresco, crumbled
salt and pepper
4 (12 inch) flour tortillas
6 ounces sharp cheddar cheese, shredded
olive oil
your favorite creamy cole slaw

Preheat oven to 400 degrees. Grease baking sheet with olive oil.

Combine first six ingredients in a bowl; season with salt and pepper.

Wrap tortillas in a kitchen towel and microwave on high for one 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 wraps with oil and bake until deep golden all over, 15 to 17 minutes.

Serve topped with a generous helping of creamy cole slaw.

by the way... that photo is not my own, it's from the Food Network website

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