Crispy Turkey Burrito (Chimichanga) with Bell Pepper & Mushrooms

Ingredients

• 8 oz cheddar cheese (Coarsely grated)
• 0.5 lb cremini mushrooms (Roughly chopped)
• 1 clove garlic (Peeled and minced)
• 1 green bell pepper (Trimmed, seeded, and diced; approximate edible weight for one pepper)
• 0.5 small bunch green onions (scallions) (Trimmed and sliced crosswise into thin pieces)
• 0.75 lb ground turkey
• 2 large flour tortillas
• 0.125 tsp black pepper
• 0.5 tsp chili powder
• 0.25 tsp coriander, ground
• 4 tsp extra virgin olive oil (Used for sautéing and crisping the burritos)
• 0.25 tsp paprika
• 0.25 tsp salt

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Trim, seed, and small-dice the green bell pepper. Place it in a medium bowl.

3. 3

   Roughly chop the cremini mushrooms and add them to the bowl with the bell pepper.

4. 4

   Trim the green onions and cut them crosswise into thin pieces. Add them to the bowl.

5. 5

   Preheat a skillet over medium heat.

6. 6

   While the skillet heats, peel and mince the garlic. Add it to the bowl with the vegetables.

7. 7

   Once the skillet is hot, add the olive oil and swirl to coat the bottom.

8. 8

   Add the vegetables, ground turkey, black pepper, chili powder, ground coriander, paprika, and salt. Cook for 5–6 minutes, breaking the turkey apart with a spoon, until the meat is browned and crumbly.

9. 9

   Meanwhile, coarsely grate the cheddar cheese.

10. 10

    When the turkey is done, reduce the heat to low and add the grated cheese. Continue cooking, stirring occasionally, for 2–3 minutes, until the cheese is melted and combined. Remove the skillet from the heat and reserve it for later use.

11. 11

    Place the tortillas on a flat surface and divide the turkey filling down the center of each tortilla. Fold in the sides and roll tightly to close the burritos.

12. 12

    Wipe the skillet clean with paper towels and return it to medium-high heat.

13. 13

    Once the skillet is hot, add the remaining olive oil and swirl to coat the bottom. Lay the burritos seam-side down in the skillet.

14. 14

    Cook the burritos, rotating them every 2–3 minutes, until golden brown and crispy on all sides. Remove from the heat.

15. 15

    Cut the burritos in half and divide them between plates. Serve immediately.

Notes

The structured recipe lists 4 tsp total olive oil; use it across the initial sauté and final pan-crisping. The source does not specify an exact amount of oil for each stage beyond identifying 2 tsp in the initial cooking step in the body excerpt.

Nutrition per serving

• main
• Mexican-inspired
• chimichanga
• ground turkey
• crispy
• pan-fried
• 30-minute meal