Chimis*

I originally got this recipe from a Weight Watchers cookbook (they called it “Skinny Chimichangas”), but I stopped looking up the recipe long ago — it’s one of those where measuring isn’t too important and experimentation often pays off. It’s been a staple in the household for a long time. These chimis are also the original source of the oft-mentioned “ground turkey betrayal” (according to Jason).

Ingredients

• 1 pound ground beef (or, and I cannot emphasize this enough, ground turkey works just as well)
• 1 onion, finely chopped (I often forget about the onion)
• 2 garlic cloves, minced
• 1 tablespoon chile powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 16-ounce can tomato sauce (more often, I skip the sauce and add a can or two of diced tomatoes, not drained)
• 1 small can chopped mild green chiles (or, just get the can of tomatoes with chiles already in there)
• 1 16-ounce can of white or black beans, drained (optional)
• 2/3 cup shredded cheddar cheese
• flour tortillas (8- or 10-inch)

Directions

1. Preheat the oven to 400. Spray a baking sheet with nonstick spray; set aside.
2. Brown the hamburger (or turkey).
3. Add the onion, garlic, chile powder, oregano, and cumin, and mix well.
4. Add the tomato sauce (or canned tomatoes), chiles, and beans, and bring to a boil. Let simmer until the flavors blend (about 5 minutes).
5. Warm the tortillas 2 or 3 at a time in the microwave (about 15-20 seconds).
6. For each tortilla, add a bit of cheese (maybe 1 tablespoon?), then about 1/2 cup of the filling. Fold in the sides and then fold the top and bottom in to enclose the filling. Place seamside down on the baking sheet.
7. Spray the tops of the chimis with nonstick spray (it makes ’em crispy); bake until golden, about 20 minutes.

* This recipe contains no butter.