Chimichangas De Pavo
Transform your Thanksgiving leftovers into a fiesta with these irresistible Chimichangas de Pavo! This Mexican-inspired recipe takes tender shredded turkey and combines it with creamy refried beans, melty Monterey Jack cheese, and a zesty kick of green chilies, all wrapped in a golden, crispy flour tortilla. Fried to perfection, these chimichangas are a delightful blend of crunchy, savory, and spicy flavors. Serve them garnished with fresh toppings like sour cream, salsa, shredded lettuce, and juicy diced tomatoes for a vibrant meal bursting with texture and bold taste. Perfect for repurposing holiday turkey or any leftover poultry, these turkey chimichangas are quick to prepare in just 35 minutes and are sure to please family and friends alike.
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded)
- 1 cup refried beans
- 1 cup shredded Monterey Jack cheese
- 1 4 oz can diced green chilies
- 2 tablespoons chopped fresh cilantro
- 6 pieces flour tortillas (large, burrito-sized)
- 2 cups cooking oil (vegetable or canola)
- 1 cup sour cream
- 1 cup salsa
- 1 cup shredded lettuce
- 1 cup diced tomatoes
Instructions
In a mixing bowl, combine the shredded turkey, refried beans, shredded Monterey Jack cheese, diced green chilies, and chopped cilantro. Mix thoroughly to combine all ingredients evenly.
Lay out a flour tortilla on a flat surface. Spoon about 1/3 cup of the turkey mixture into the center of the tortilla. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a sealed burrito shape. Repeat with the remaining tortillas and filling.
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure proper frying temperature.
Carefully place one or two chimichangas seam-side down into the oil. Fry for 2-3 minutes per side or until golden and crispy. Use tongs to turn them as needed and ensure even cooking.
Remove the fried chimichangas from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining chimichangas.
Serve the chimichangas warm, garnished with sour cream, salsa, shredded lettuce, and diced tomatoes. Optionally, garnish with extra cilantro or cheese if desired.
Nutrition Facts
Calories |
7266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 604.7 g | 775% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 6241 mg | 271% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 43.9 g | ||
| Protein | 225.2 g | 450% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1814 mg | 140% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
