Mexican > Ground Turkey > Rice

Ground Turkey and Rice Chimichangas Recipe

Ingredients with Measurements:
- 1 pound ground turkey
- 1 cup cooked white rice
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 8 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup vegetable oil

Special equipment needed:
- Large skillet
- Baking sheet
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. In a large skillet over medium-high heat, cook the ground turkey until browned, about 5-7 minutes.

3. Add the onion, bell pepper, and garlic to the skillet and cook until softened, about 3-5 minutes.

4. Add the cooked rice, cumin, chili powder, paprika, salt, and black pepper to the skillet and stir until well combined. Cook for an additional 2-3 minutes.

5. Remove the skillet from the heat and stir in the chopped cilantro.

6. Lay out the flour tortillas on a clean work surface. Spoon the turkey and rice mixture onto each tortilla, dividing it evenly among them.

7. Sprinkle shredded cheddar cheese over the turkey and rice mixture.

8. Fold the sides of each tortilla over the filling, then roll up tightly to form a burrito shape.

9. Brush the chimichangas with vegetable oil and place them seam-side down on a baking sheet lined with aluminum foil.

10. Bake the chimichangas for 15-20 minutes, or until golden brown and crispy.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe makes 8 servings.

Nutritional information:
Calories: 440
Fat: 21g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 630mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 2g
Protein: 25g

Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground turkey.
- Brown rice or quinoa can be used instead of white rice.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.

Variations:
- Add a can of drained and rinsed black beans to the turkey and rice mixture for added protein and fiber.
- Serve with guacamole, salsa, and sour cream on top.
- Use corn tortillas instead of flour tortillas for a gluten-free option.

Tips and tricks:
- Make sure to brush the chimichangas with oil before baking to ensure they get crispy.
- If the tortillas are difficult to roll, warm them up in the microwave for a few seconds to make them more pliable.
- Leftover chimichangas can be stored in the refrigerator for up to 3 days.

Storage instructions:
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the chimichangas on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the chimichangas on a platter with a side of guacamole, salsa, and sour cream.

Garnishes:
Garnish with chopped fresh cilantro and a squeeze of lime juice.

Pairings:
Serve with a side of Mexican rice and black beans.

Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables

Troubleshooting advice:
- If the tortillas are cracking when rolled, they may be too dry. Try warming them up in the microwave for a few seconds to make them more pliable.
- If the chimichangas are not crispy enough, try brushing them with more oil before baking.

Food safety advice:
Make sure to cook the ground turkey to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Chimichangas are a popular Mexican-American dish that originated in Arizona in the 1950s.

Flavor profiles:
This dish is savory and slightly spicy, with a crispy exterior and a warm, comforting filling.

Serving suggestions:
Serve with a side of Mexican rice and black beans for a complete meal.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Cheesy