Ingredients:
For the Chimichanga Filling:
- 1 lb (450g) ground beef or shredded cooked chicken
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning (make sure it’s keto-friendly)
- Salt and black pepper to taste
- 1/4 cup diced green chilies (canned or fresh)
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup shredded cheddar or Mexican blend cheese
For the Chimichanga Wraps:
- 4 large low-carb tortillas (look for options with minimal net carbs)
- 2 tablespoons melted butter or avocado oil (for brushing)
For the Toppings (optional):
- Sliced avocado
- Sour cream
- Salsa
- Shredded lettuce
- Diced tomatoes
- Chopped green onions
Instructions:
- Chimichanga Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onions and minced garlic to the skillet and sauté until the onions are translucent and the garlic is fragrant.
- If you’re using ground beef, add it to the skillet and cook until it’s browned and fully cooked. If using shredded cooked chicken, simply add it to the skillet.
- Sprinkle the taco seasoning over the meat and mix well to coat evenly. Season with salt and black pepper to taste.
- Stir in the diced green chilies and chopped cilantro (if using).
- Remove the skillet from the heat and let the filling cool slightly before assembling the chimichangas.
- Chimichanga Wraps:
- Preheat your oven to 375°F (190°C).
- Place one low-carb tortilla on a clean work surface.
- Spoon a portion of the chimichanga filling onto the center of the tortilla, leaving some space around the edges.
- Sprinkle shredded cheese on top of the filling.
- Fold the sides of the tortilla inward and then roll it up tightly, creating a burrito-like shape. Secure the edges with toothpicks if necessary to keep them closed.
- Repeat the process with the remaining tortillas and filling.
- Cooking the Chimichangas:
- Place the chimichangas on a baking sheet lined with parchment paper or a silicone baking mat.
- Brush the melted butter or avocado oil over the chimichangas to help them turn golden and crispy.
- Bake in the preheated oven for about 15-20 minutes or until they are crispy and lightly browned.
- Serving:
- Remove the chimichangas from the oven and let them cool for a minute or two.
- Carefully remove the toothpicks, if used.
- Serve the keto Mexican chimichangas with your choice of toppings such as sliced avocado, sour cream, salsa, shredded lettuce, diced tomatoes, and chopped green onions.
Enjoy your delicious Keto Mexican Chimichangas! They are a flavorful and satisfying low-carb meal option for any Mexican food lover.