Last night we made Smoked Turkey Baked Chimichangas, from the annoyingly perky Rachael Ray. (Now you don't suppose she's reading my blog too, do you?!) It was really just an easy assembly job, and very yummy!
1 pound thickly sliced smoked turkey, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage
2 chipotles in adobo sauce, minced
1 cup tomato sauce
3 scallions, chopped
4 (12-inch) flour tortillas, warmed
1 1/2 cups (6 oz) shredded sharp cheddar, smoked white cheddar, or Pepper Jack cheese
1 cup sour cream
2 tablespoons chopped cilantro or parsley
1 orange or yellow tomato, seeded and finely chopped
Preheat oven to 400°. Spray a cookie sheet with cooking spray or line with parchment.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles, tomato sauce, and scallions. Toss filling to combine and season with salt and pepper.
Place a generous handful of cheese near one edge of a tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the wraps with some olive oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley, and chopped tomato.
Lest you think I hate all TV chefs, I must tell you that I absolutely adore Jacques Pepin. He is the real deal, as far as I'm concerned. If you haven't already, you should read his memoir, The Apprentice: My Life in the Kitchen. I also like Tyler Florence, although I rarely get to see him these days. He was my late-night TV pal when I was nursing Julie.