Thanksgiving was difficult for my family this year; my grandfather passed away unexpectedly just days before. Though it has been a sad week, I know that I do truly have a lot to be thankful for, including Grandpa’s 80 years of life and our wonderful visit with my grandparents just two weeks earlier.
I’m grateful for my family and friends, who’ve supported me this week and in all of my pursuits, and for everyone who stops to read my little blog and encourage my creative adventures! Thank you!
Last night, we had a few friends over and feasted on leftovers (and a ND win over USC!). We modified our standard chicken chimichanga recipe and used Thanksgiving turkey instead. It’s a fantastic way to use up extra turkey (after having your fill of sandwiches!).
Turkey and Bacon Chimichangas
Ingredients:
1 lb shredded cooked turkey (or chicken)
1/2 lb bacon, cut into small chunks with scissors
1/2 onion, diced
2 tomatoes, chopped
1 can chopped green chili peppers
1 tsp salt
1 1/2 tsp oregano
1 tsp chili powder
2 tbsp fresh cilantro, minced
12 large flour tortillas, warmed
Shredded cheddar cheese
Vegetable oil
Sour cream
Salsa
Directions:
1. Heat 1 inch of oil in a heavy pot, over medium heat. Maintain the temperature for frying in step 6.
2. In a separate skillet, cook bacon. As the bacon nears completion, add onion and saute until translucent.
3. Lower heat on bacon and add chilies, salt, oregano, chili powder and cilantro. Simmer 2–3 minutes.
4. Add turkey and tomatoes. Stir to combine. Simmer 2–3 minutes.
5. Top each open tortilla with 1/2 cup meat mixture and sprinkle with cheddar cheese. Fold burrito-style and secure with a toothpick.
6. Fry chimis in hot oil, until crispy and tan. Turn to brown both sides evenly. Set on a platter lined with paper towels.
7. Serve with salsa and sour cream. Warn your guests about the toothpicks!
Yum! thanks for the recipe.