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!

Baked Chimichanga with Poblano Avocado Sauce

Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Baked, ground turkey, Mexican, Poblano, Reduced Fat, Roasted
Servings: 6
Calories: 621kcal
Author: SatMorning21



  • 8 Wraps
  • 1 lb Ground turkey 85/15
  • 2/3 cups Water
  • 15 oz 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 (Roasting)

  • 1 clove Garlic whole
  • 1 Poblano Cut in half and deseeded
  • 1/3 cup Onion Cut into chunks
  • 1/2 T Salt
  • 1/2 TB Oil

Poblano Sauce (Blending)

  • 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



  • 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 "Taco Seasoning" ingredients and water to the turkey meat and cook until the sauce thickens and the water has almost evaporated. About 5 minutes.
  • 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! About 5-8 Minutes


  • While you are working on the Chimichanga, you can also work on the sauce. Add all "Roasting" ingredients to a cookie sheet lined with foil. Mix so the oil evenly coats the vegetables and bake for 20 minutes at 350 degrees.
  • Remove roasting ingredients from the oven and put into a blender. Add the "Blending" ingredients to the blender and mix well, about 2-3 minutes.
  • To serve, plate a Chimichanga, then drizzle with the poblano avocado sauce. Add some sour cream, lettuce and pico de gallo to the plate.


Calories: 621kcal | Carbohydrates: 60g | Protein: 37g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 3183mg | Potassium: 698mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 18.5mg | Calcium: 299mg | Iron: 4.5mg


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