Susans Turkey Chimichangas Recipes

Steps:

• Preheat your toaster oven to 400 degrees F or high.
• Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the 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 toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

Steps:

• Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)
• Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.
• Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out.
• Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.
• Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.
• Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Shred or chop turkey; set aside.
• 3. REFRIED BEANS: Empty can of refried beans into a medium size pot. Add 1/3 can of the drained Rotel Tomatoes, 1/4 cup shredded Colby jack cheese, a spoonful of the green Chile peppers, a pinch of chili powder, a pinch of cumin and salt to taste. Heat over med/low heat until cheese melts; stirring occasionally.
• 4. Heat 2 Tbsp extra virgin olive oil in large skillet over med/low heat. Add onions, garlic and jalapeno; cook until onions are tender. Add chili powder, cumin and salt; stir in 1/3 can rotel tomatoes and 2 Tbsp chopped fresh cilantro; continue cooking until moisture cooks out (about 2 minutes). Stir in turkey and sour cream, cooking and stirring until warm; remove from heat.
• 5. Melt 2 Tbsp butter with 2 Tbsp olive oil. Brush oil mixture generously on a large rimmed baking sheet or pan. Spread about 2 Tbsp of the bean mixture down the center of each tortilla, leaving about 2 inch border. Divide chicken mixture into 4 equal parts and add to each tortilla. Top with 1/4 cup of shredded cheese. Fold top and bottom pieces in (the short edges) and then fold in the sides. Place seam side down on the baking sheet; brush with oil mixture.
• 6. Bake about 10 minutes and then gently flip over and brush tops with oil and bake another 10 minutes.
• 7. Remove from oven and serve with rice and any leftover refried beans. Top with sauce, lettuce, tomatoes, sour cream and more cheese if desired. Dress up to your preference.
• 8. SAUCE: Combine ingredients and cook over medium heat until liquid reduces (about 20 to 30 minutes).

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

Steps:

• preheat oven to 350 degrees, brown up turkey and add taco seasoning and cook according to seasoning directions.
• Using a pastry brush, lightly coat shells on both sides with oil, stack and wrap in tin foil. Place shells in oven and heat for 12 min. When you remove the shells, keep oven at 350.
• For assembling: imagine center line of shell, spoon 1 table spoon of beans, 3tbs of meat, 1tbs salsa, sprinkle cheese and fold into center line tuck in corners the fold the rest.
• Once assembling is done you want to add rest oil to skillet over medium-high heat. When hot enough fry each side of chimi for 1 minute (until golden brown) drain on paper towel and put onto foil line baking sheet. **Special note, after frying and once chimi is cool you may store the extra in freezer bags and freeze them for guest or later meals...
• Once frying is done, sprinkle more salsa on top and rest of cheese then bake for 15 min. until cheese is melted.