Baked chimichangas

Cinco de Mayo will be here soon!  Here’s a wonderful recipe from Brenda Ponichtera for those of us who like Mexican food. It is easy to prepare and will be enjoyed by all ages. Consider freezing leftovers in small resealable bags for a portable lunch. Add a salad or fresh fruit to complete the meal.

Photo by Jim Semlor

Baked Chimichangas

4 (8-inch) or 8 (6-inch) whole-wheat tortillas

Filling:
1 1/2 cups cooked and cubed chicken
3/4 cup salsa, thick and chunky
1/2 cup (2 ounces) grated, reduced-fat cheddar or Mexican blend cheese

Optional:
extra salsa
Spanish Yogurt Sauce (page 122, Quick & Healthy Recipes and Ideas, 3rd Edition)

Preheat oven to 400 degrees. Mix filling ingredients in a medium bowl.
Warm tortillas until pliable (about 5 seconds each in microwave or in a nonstick skillet).
Wet one side of tortilla with water and place wet side down. Spoon on filling ingredients. Fold to hold in filling.
Spray baking dish with nonstick cooking spray. Lay chimichangas, seam side down, on baking dish. Bake for 15 minutes.

VARIATIONS: Beef, Pork, or Turkey Chimichangas—Substitute ground or diced beef, pork, or turkey for chicken.

Makes –4 servings
Carb Servings
2
Exchanges
1 1/2 starch
1 vegetable
3 lean meat
Nutrient Analysis
calories 260
total fat 5g
saturated fat 2g
cholesterol 50mg
sodium 544mg
total carbohydrate 27g
dietary fiber 2g
sugars 5g
protein 24g

Source: Quick & Healthy Recipes and Ideas, 3rd Edition, © 2008 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95;
To order call 1-800-232-6733 or visit http://www.QuickandHealthy.net. Also available at local and online bookstores.