Baked Turkey Chimichangas!!

This glorious bad boy is a baked chimichanga! I know, I know...I guess it may not be a real one since it wasn't bathed in gallons of oil or made with a flour tortilla, but this mama needs to get fit! So the fresher, the better and this glorious-ness satisfied my Mexican cravings last night.

So if you need a Mexican healthy alternative, here's the recipe for you!

Ingredients for chimis:
6-7 Whole wheat tortillas (probably 8 in. diameter)
1 lb. ground turkey (I love Jennie-O)
no-salt seasoning of your choice (I love Penzy's® Mural of Flavor - that's what I used here)
shredded low fat/non-fat cheese

Spray your non-stick pan with a light coat of olive oil cooking spray and heat over medium heat. Brown the ground turkey until you can't see anymore pink (and if you're like Mr. What's-his-face and color-blind, ask someone to verify it's not pink anymore) and flavor with the seasoning of your choice. I think I probably added about a teaspoon, at least, of the Mural of Flavor. Seasonings are pretty much freebies as far as calories go, unless it's salt. And ain't nobody got time to work off that extra water weight...back on topic: Turn off the heat when it's done cooking.

Pre-heat your oven to 350 degrees, prep a cookie sheet with a light coating of olive oil cooking spray. If you have a gas stove-top, warm a tortilla over a low flame. (For those of you unfortunate enough to have an electric stove, microwave the tortillas with a damp paper towel for about 20-30 seconds in the microwave) Place tortilla on a plate and spoon about a hand-full of ground turkey in the middle of the tortilla. Sprinkle about an ounce of cheese and roll the tortilla, folding the sides in so nothing can come out. Then place your prepared chimichanga on your prepared cookie sheet. Continue this process until you're out of turkey.

Bake in the oven for about 20-25 minutes, until your tortillas are slightly dry and crispy on the outside.

Ingredients for pico de gallo: (adapted from the South Beach Diet Cookbook Tomato and Avocado Salsa recipe)
4 roma tomatoes, diced
1/2 medium red onion, diced
1 jalapeño, seeded and diced
approx. 1/2 C cilantro (but let's get real, can you ever have too much? om nom nom)
1/4 tsp. ground cumin
1 tbsp red wine vinegar
Juice of 1 lime

Dice up your veggies and cilantro, throw them in a bowl (not literally, but you know), add the vinegar, cumin and lime juice and give it a stir!

When your chimis are done, slap on about 2 heaping spoonfuls of that pico and you'll be in heaven in no-time. Not gonna lie, mine lasted maybe 10 minutes, tops...

Enjoy! Love and God's blessings,

Mrs. What's-her-face