There’s no need to wait until Thanksgiving to enjoy your turkey! With this recipe, you can enjoy a little gobble gobble, though in more of an unorthodox way. Chimichangas are a popular Mexican-inspired dish, though you probably wouldn’t expect to see turkey in them! Well, this classic dish has been tweaked a little to include some lean meat and other fixings that are more conducive to the Thermo Diet.
It’s not really customary to dine on turkey other than on holidays, but there’s plenty of reason to include it in your diet more regularly. For starters, turkey1 is a very rich source of protein. It’s also high in nutrients including niacin, zinc, vitamin B6 and B12, and tryptophan, an amino acid. And if you stick with the white meat, you’ll benefit from low-fat content if you’re trying to watch the calories.
Luckily, lean ground turkey is easy to find at just about every grocery store. And if you can find yourself some turkey that’s advertised as grass-fed and antibiotic-free, you’ll be much better off. Grass-fed meat2 can help keep cellular inflammation at bay, which can therefore help you avoid a host of medical ailments.
Aside from the meat itself, perhaps the most important ingredient in chimichangas is the cheese. It’s what gives this dish a lot of its flavor and makes it more filling and satisfying. This particular recipe calls for Alouette Smoky Jalapeño soft spreadable cheese as well as shredded Mexican cheese, though there are certainly plenty of other cheeses that you can add to tweak the flavor more to your liking.
These baked turkey chimichangas are not only delicious and will have you coming back for seconds, they’re also designed to be conducive to a diet that promotes good digestion, weight loss and maintenance, mental clarity, and more energy. That’s the beauty of the Thermo Diet, and if you’re looking to boost your overall health and well-being, you’d be well-advised to give this diet plan a shot. Try the Thermo Diet today!
Baked Turkey Chimichangas
- 2 tsp coconut oil
- 1 pound lean ground turkey
- ½ each yellow onion
- 1 each jalapeño
- 1 packet taco seasoning
- ½ cup jalapeño soft spreadable cheese
- ½ cup shredded Mexican cheese
- ½ cup guacamole
- 8 each gluten-free plain tortillas
- cooking spray
- 2 each avocados
- ½ tsp salt
- ½ tsp garlic powder
- ¼ cup red onion
- ¼ cup cilantro
- ½ each juice of a lime
- Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.
- In a large skillet heat oil on medium heat. Add diced onion and jalapeño and cook down for 5 minutes.
- Add ground turkey to the skillet and start to break apart while cooking. Once meat is cooked and broken apart, add taco packet and follow the directions on the packet. When meat is done turn off heat and set aside.
- To build the chimichangas, warm tortillas so they are easier to work with. Spread 1 tbsp. jalapeño cheese on the middle of the tortilla, then 1 tbsp. guacamole, 2 ounces of cooked turkey; then fold up the bottom over the meat, fold in the the two sides that are opposite of that, then flip the whole thing over to close. Seam side should be down. Use toothpicks on the seam side to help keep closed. Place onto the baking sheet seam side down. Repeat until you have 8 chimichangas.
- Spray tops of chimichangas with cooking spray and place into the oven for 15 minutes and flip. Cook for another 10 minutes. Take out of the oven sprinkle each one with 1 tbsp. of shredded Mexican cheese and place back into the oven for 3 minutes, until lightly browned and crispy. Serve immediately. Note: one serving contains 1 tortilla with 2 oz. cooked turkey, 1 tbsp. jalapeño spread,1 tbsp. guacamole and 1 tbsp. shredded cheese.
- Chop cilantro finely and add to a bowl with remaining ingredients, adding the lime juice last.
- Stir well to combine (folding the guacamole over to mix the ingredients works well, too).
- Add more salt to taste.