From yikes_edoc@hotmail.com Fri May 6 15:35:31 2005 Date: Fri, 6 May 2005 12:00:31 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Baked Chimichangas (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Baked Chimichangas Smoked Turkey Baked Chimichangas Baked Chimichangas Baked Chimichangas 1 can pinto beans, rinsed and drained 1 4-oz. can sliced black olives, drained 1 7-oz. can green chiles, diced 1 cup prepared coleslaw mix with carrots 1 cup shredded cheddar cheese, sharp 1 3/4 cups tomato salsa 6 flour tortillas Sour cream, reduced fat Green onions, sliced Preheat oven to 425F and lightly oil 12 or 15 inch baking sheet. Add beans, olives, chilies, coleslaw mix, cheese and 1 cup salsa to bowl and combine. Wrap the tortillas in a cloth towel and microwave on high about 1 1/2 minutes. Add about 1/6 of bean mixture onto each tortilla, in a narrow band near the edge of tortilla. Place tortillas, seam side down, on baking sheet. Bake about 15 minutes or until crisp and brown. Top chimichangas with remaining salsa, sour cream and green onions. Source: Smoked Turkey Baked Chimichangas Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Toaster Oven Tricks Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 17 minutes Yield: 4 servings 1 pound thickly sliced smoked turkey from deli counter, chopped 1 tablespoon chili powder 2 cups shredded slaw cabbage, available in produce department 1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas 1 cup tomato sauce 3 scallions, chopped Salt and pepper 4 (12-inch) flour tortillas 1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese 2 tablespoons vegetable or olive oil 1 cup sour cream 2 tablespoons chopped cilantro leaves or flat-leaf parsley 1 vine ripe orange or yellow tomato, seeded and finely chopped Preheat your toaster oven to 400 degrees F or high. Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 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 toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes. Source: Baked Chimichangas Source: Light & Tasty magazine 6 Servings 2 1/2 cups shredded cooked chicken breast 1 cup salsa 1 small onion, chopped 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 6 flour tortillas (10 inches) 3/4 cup shredded reduced-fat cheddar cheese 1 cup reduced-sodium chicken broth 2 teaspoons chicken bouillon granules 1/8 teaspoon pepper 1/4 cup all-purpose flour 1 cup fat-free half and half cream 1 can (4 ounces) chopped green chilies In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated. Place 1/2 cup down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 15 minutes or until lightly browned. Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies and heat through. To serve, cut chimichangas in half; spoon sauce over the top. Source: -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/