Deep fried Chimichangas are the bomb, but not exactly the healthiest food on the block. Try this baked version for the same crunch and more nutrients! These make a filling dinner and are delish leftovers.
Servings: 3
Serving Size: 2 Chimichangas
Points Plus: 9pp
Prep Time: 15 minutes
Cook Time: 20 minutes
Level of Difficulty: Easy
Ingredients
6 low carb taco tortillas
8 oz chicken breast, cut into strips
1 cups assorted peppers; I used red, yellow and orange
½ cup onion, cut into strips
½ cup salsa
½ cup black beans
6 T reduced fat sour cream
6 T reduced fat cheddar
6 T Ortega taco sauce, mild
1 cup chopped lettuce
1 t. chili powder
1 t. cumin
Salt + pepper to taste
Cooking Spray
Instructions
Preheat your oven to 350 degrees. Spray a large non-stick skillet with cooking spray and add your onion. Sauté for about 5 minutes until soft. Add chicken and peppers and cook until chicken is done, about 4 more minutes, sprinkle the mixture with chili powder, cumin, salt and pepper. Add salsa and black beans, cook until warm.
Turn your heat off, and one at a time, roll your Chimichangas using about ½ cup of filling. Basically, you put the filling towards the bottom of the tortillas; fold in the side and then roll. I didn’t quite get the hang of this, so…see below! Place each cute little rolled Chimichanga onto a baking sheet and spritz the top with cooking spray. Bake for about 20 minutes until the tortilla is crisp. Remove from the oven and top each with 1 T Ortega, 1 T sour cream, a bit of lettuce and 1 T cheese. Enjoy!
Tip
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