Keto Mexican Chimichangas

Ingredients:

For the filling:

• 1 lb ground beef or chicken (or a combination of both)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (adjust to your spice preference)
• Salt and pepper to taste
• 1/4 cup low-carb salsa or diced tomatoes
• 1/4 cup diced green chilies (optional)
• 1/4 cup chopped fresh cilantro

For the chimichangas:

• 4 low-carb tortillas (you can use almond flour or coconut flour tortillas)
• 1 cup shredded cheddar or Mexican blend cheese
• Olive oil or avocado oil for frying

Optional toppings:

• Sour cream
• Guacamole
• Salsa
• Chopped lettuce
• Chopped tomatoes
• Sliced jalapenos

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic and sauté until the onions become translucent.
2. Add the ground beef or chicken to the skillet and cook until it’s browned and fully cooked, breaking it into crumbles as it cooks.
3. Mix in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and pepper. Stir everything together to evenly coat the meat with the spices.
4. Add the low-carb salsa or diced tomatoes and the diced green chilies (if using). Continue to cook for a few minutes until the flavors meld together.
5. Remove the skillet from the heat, and stir in the chopped cilantro. Taste the filling and adjust seasoning if needed.
6. Preheat your oven to 375°F (190°C).
7. Lay out the low-carb tortillas on a clean surface or plate. Divide the filling evenly among the tortillas, placing the filling in the center of each one.
8. Sprinkle shredded cheese on top of the filling on each tortilla.
9. To fold the chimichangas, start by folding the sides of the tortilla towards the center. Then, fold the bottom flap of the tortilla over the filling and roll it tightly to close the chimichanga.
10. In a separate skillet, heat enough olive oil or avocado oil over medium heat to shallow fry the chimichangas. Place each chimichanga seam-side down in the hot oil and fry until they are golden brown and crispy on all sides. You can also use an air fryer to make them even healthier.
11. Once the chimichangas are fried, transfer them to a baking sheet lined with parchment paper.
12. Bake the chimichangas in the preheated oven for about 10 minutes to ensure the filling is heated through and the cheese is melted.
13. Serve the Keto Mexican Chimichangas hot with your choice of toppings, such as sour cream, guacamole, salsa, chopped lettuce, tomatoes, and jalapenos.

Enjoy your delicious Keto Mexican Chimichangas while staying true to your low-carb lifestyle!