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Ricetta Chimichangas With Fresh Tomato Salsa

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Porzioni: 6


Cost per serving $0.42 vedi dettagli
  • 1 med onion, minced
  • 1 lrg garlic clove, chopped
  • 1 1/2 lb fat-free grnd soy "meat"
  • 14 1/2 ounce low-sodium diced tomatoes
  • 2 tsp minced roasted jalapeno pepper, (see Note)
  • 2 tsp chili pwdr
  • 1 tsp grnd cumin
  • 6 med fat-free flour tortillas, (71/2-inch) Fresh Tomato Salsa (see separate recipe)


  2. An oversize beef chimichanga at a restaurant can pack 800 calories and 46 grams of fat-sufficient to feed three people! Our low-fat high-flavor version of the Mexican specialty is a guilt-free indulgence. Heating the tortillas makes them easier to roll.
  3. Preheat oven to 350F. Coat baking sheet once with cooking spray. Set aside.
  4. Coat large skillet with cooking spray and place over low heat. Add in onion; cook, stirring often, till just softened, about 3 min. Add in garlic and stir 30 seconds.
  5. Add in soy "meat," breaking it up with a wooden spoon. Stir in tomatoes, roasted jalapeno, chili pwdr and cumin. Mix well. Cover and cook, stirring occasionally, 8 min.
  6. Meanwhile, stack tortillas, wrap in foil and bake till hot and pliable, 8 to 10 min. (Alternatively, using tongs, heat each tortilla over an open flame.)
  7. Place tortillas on work surface and spoon about 3/4 c. "meat" filling in center of each. Mix in sides and roll up, jellyroll style. Place on prepared baking sheet, seam side down. Bake till chimichangas are lightly browned, about 30 min. Serve warm with salsa.
  8. NOTE: Roasting jalapeno peppers and other small warm chilies softens their flesh and mellows their fire while adding a hot smoky flavor. Heat a heavy skillet (not nonstick) over high heat. Add in whole peppers and cook, shaking pan often, till skins are soft and begin to char in places. Transfer to bowl; cold. Slice each pepper open lengthwise and, with small knife, scrape skin away from flesh. A medium jalapeno pepper, minced, yields about 1 Tbsp..
  9. Can be stored in the refrigerator, covered with plastic wrap, for several days.


Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 6 servings
Calories 556  
Calories from Fat 262 47%
Total Fat 29.17g 36%
Saturated Fat 4.22g 17%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 198mg 8%
Potassium 1863mg 53%
Total Carbs 42.69g 11%
Dietary Fiber 21.4g 71%
Sugars 7.19g 5%
Protein 40.85g 65%
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