Ingredients:
For the Filling:
1 lb ground beef or chicken
1 small onion, diced
2 cloves garlic, minced
1/2 bell pepper, diced
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup salsa
1 tablespoon taco seasoning (ensure it's sugar-free)
1/2 teaspoon cumin
Salt and pepper to taste
For the Wraps:
6 large low-carb tortillas (you can find these at most grocery stores or make your own)
For Frying:
1/4 cup olive oil or avocado oil
For Serving (Optional):
Sour cream
Guacamole
Additional salsa
Chopped fresh cilantro
Instructions:
1. Prepare the Filling:
In a large skillet over medium heat, add the ground beef or chicken. Cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion, garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir in the taco seasoning, cumin, salt, and pepper. Cook for an additional 2 minutes.
Add the salsa and shredded cheese to the skillet. Stir until the cheese is melted and the mixture is well combined. Remove from heat and set aside.
2. Assemble the Chimichangas:
Place a low-carb tortilla on a flat surface. Spoon a portion of the filling mixture into the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito-like shape. Repeat with the remaining tortillas and filling.
3. Fry the Chimichangas:
Heat the olive oil or avocado oil in a large skillet over medium-high heat.
Carefully place the chimichangas seam-side down in the hot oil. Cook until golden brown and crispy, about 2-3 minutes per side. Use tongs to flip them and ensure even cooking.
Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
4. Serve:
Serve the chimichangas hot, garnished with sour cream, guacamole, additional salsa, and chopped fresh cilantro if desired.
Nutrition Information (per serving, based on 6 servings):
Calories: Approximately 400-450 calories
Fat: Approximately 30-35g
Carbohydrates: Approximately 10-12g (net carbs)
Fiber: Approximately 4-6g
Protein: Approximately 20-25g
Sodium: Approximately 600-800mg
Notes:
The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
For a lower-carb version, you can use lettuce leaves as wraps instead of low-carb tortillas.
These chimichangas can be stored in the refrigerator for up to 3 days. Reheat them in the oven or a skillet to maintain their crispiness.
You can also bake the chimichangas instead of frying them. Preheat your oven to 400°F (200°C), place the chimichangas on a baking sheet, brush them with oil, and bake for 20-25 minutes, flippin
g halfway through, until golden brown and crispy.
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