Wednesday, September 13, 2006

Chicken Chimichangas - 6 net carbs per serving

This dish from South of the border is quick and easy. My wife and I had this for dinner tonight. The recipe was made up on the fly but turned out fantastico! Because it is so low in carbs, feel free to eat more than one serving. Recipe can be easily multiplied if you have company. While raw low carb tortillas are usually a bit rubbery, once fried in oil, they come out crispy and flaky. I recommend serving smothered in cheese sauce or red salsa (be sure to count the carbs). A wonderful side item would be guacamole on a small bed of lettuce. Stay away from the traditional Mexican sides of rice and refried beans.

Serves 2.

2 low carb wheat tortillas - about 5 net carbs ea.
1 can of chicken, 15 oz.
1/8 c. diced onion
1/8 c. red bell peppers (optional)
2 T. green salsa or 1/8 c. canned green chili peppers
1/4 c. cheddar cheese

Pour oil into skillet to about 1 inch deep. Heat oil on medium high. Next, drain chicken and mix with onion, peppers, and green salsa. Put half of mixture on center of tortilla each tortilla. Add cheddar cheese. Fold in ends of tortilla and roll tightly. Test temperature of oil by dropping in a small piece of tortilla or cheese. It should immediately bubble. Reduce heat to medium. Place chimichangas in oil, flap down. Cook a few minutes until the bottom is brown then turn over to cook the other side.


Anonymous said...

One note on your statement to stay away from refried beans. You can have them "without" using oil. Pour pinto beans in non-stick skillet. Heat and smash them and stir. They will be soft and fluffy like refried without the oil.

Daron said...

I have no problem with oil or lard. I have a problem with the carbohydrates in the beans.

Anonymous said...

Awesome recipe - tasted really yummy. I never thought of making chimichangas from the mission lc tortillas - what a great idea!