- Details
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Parent Category: Recipes
Ingredients
1/2 teaspoon chili powder
1/4 teapsoon ground cumin
1/8 teapoon salt
1 8-ounces whole turkey tenderloin(s)
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup fat-free or light dairy sour cream salsa dip
2 10-inch flour tortillas
Nonstick cooking spray
1/4 cup bottled salsa
Snipped fresh cilantro (optional)
Directions
1. In a small bowl combine chili powder, cumin, and salt. Cut each turkey tenderloin in half horizontally to
form two 1/2-inch steaks. Use your fingers to rub the cumin mixture evenly onto both sides of turkey. Place
turkey on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until turkey
is done (170 degree F), turning once. Cut turkey into thin bite-size strips.
2. For filling, in a medium bowl combine the cheddar cheese and sour cream dip. Stir in turkey strips. Set aside.
3. Meanwhile, stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high)
for 10 to 15 seconds or until heated through. (Or, stack tortillas and wrap in foil; bake in a 450 degree F oven
about 5 minutes.)
4. To assemble each chimichanga, place filling on a warm tortilla just below center. Fold bottom edge up and
over filling just until mixture is covered. Fold in the sides; roll up tortilla. Secure with wooden toothpicks. Coat
both sides of chimichangas with cooking spray. Place on a baking sheet.
5. Bake in a 450 degree F oven for 7 to 10 minutes or until tortillas are brown and crisp. To serve, top the
chimichangas with salsa and, if desired, sprinkle with cilantro. Makes 2 servings.
