Baked Chimichanga with Poblano Avocado Sauce

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Baked chimichangas are a wonderful way to enjoy a crispy crunchy texture without the fat you would typically get from frying. My chimichangas gives you a punch of flavor from the ingredients on the inside as well as from the poblano avocado sauce drizzled on top. I really hope you enjoy my version of this Tex-mex classic!


8 wraps
85/15 ground turkey
Seasoning (recipe below)
2/3 cups of water
15 oz can of black beans
1 TB butter
2 cups cooked rice
2 TB butter melted
1 1/2 cup cheddar cheese

Taco seasoning:
1/2 T onion powder
3/4 T garlic salt
1 TB chili powder
1/4 T cumin
1 T oregano
1 T corn starch
1/4 T paprika
1/2 T salt

Poblano Sauce
To Roast:
1 clove of garlic
1 poblano
1/3 cup onion
1/2 T salt
1/2 TB oil

To Blend:
2 TB avocado
4 T lime
1/2 T salt
2 TB oil
1/2 TB honey
2 TB water
1/2 TB white wine vinegar

Chimichanga Instructions:

  • IN a pan over medium heat, add black beans with butter, chili powder and salts and heat for 5 - 7 minutes. Set aside.
  • Heat pan over medium heat. Add oil and heat for 1 minute, then add turkey meat and cook for 8 minutes or until the pink.
  • Add seasoning and water to the turkey meat and cook until the sauce thickens and the water has almost evaporated.
  • To assemble, lay flour tortilla on a cutting board. In the center of the wrap, add ¼ cup of rice, ¼ cup of black beans, and then 1/3 cup of turkey meat. Cover with cheese and then wrap like a burrito. Make sure everything is sealed tight and then lay seam side down on a cookie sheet. Brush with melted butter and then salt. Repeat for the other burritos.
  • Place burritos into the oven and broil until the tortilla turns a crispy brown. Make sure you keep an eye on it!

Serve with poblano avocado sauce, sour cream, lettuce and pico de gallo.


Poblano Avocado Instructions:

  • Place poblanos, onion and garlic on a foil-lined baking sheet. Cover in 1/2 TB of oil and 1/2 T of salt. Toss to make sure everything is completely coated. Bake for 20 to 25 minutes.
  • Remove from the oven and put into a blender with all other ingredients. Puree until smooth, this should take two to three minutes with your blender on high.

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