Ingredients: For the Filling: 1 lb ground beef or shredded chicken 1 small onion, diced 2 cloves garlic, minced 1 bell pepper, diced (any color) 1 cup shredded cheddar cheese (or cheese of choice) 1 cup salsa or diced tomatoes (cho…  | By deiv3 on September 6, 2024 | Ingredients: For the Filling: - 1 lb ground beef or shredded chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup shredded cheddar cheese (or cheese of choice)
- 1 cup salsa or diced tomatoes (choose a low-carb option)
- 1 tbsp taco seasoning (ensure it's low-carb or make your own with chili powder, cumin, paprika, and garlic powder)
- Salt and pepper to taste
For the Tortillas: - 1 ½ cups almond flour
- 1/3 cup psyllium husk powder
- 1 tsp baking powder
- 1 tsp salt
- 1 large egg
- 2 tbsp olive oil
- ½ cup warm water (adjust as needed)
For Frying: - Olive oil or avocado oil (for pan-frying)
Keto Mexican Chimichangas Instructions: - Prepare the Filling:
- In a skillet over medium heat, cook the ground beef or shredded chicken until browned. Drain any excess fat.
- Add the onion, garlic, and bell pepper to the skillet. Sauté until the vegetables are tender.
- Stir in the salsa (or diced tomatoes) and taco seasoning. Simmer for 5-7 minutes, until the mixture thickens. Stir in the shredded cheese and cook until melted and well combined. Season with salt and pepper to taste.
- Make the Tortillas:
- In a bowl, mix together the almond flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, whisk the egg and olive oil together. Add to the dry ingredients and mix until combined. Gradually add warm water until the dough comes together and is pliable but not sticky.
- Divide the dough into 6-8 equal portions. Roll each portion between two pieces of parchment paper into a thin circle, about 6-8 inches in diameter.
- Cook the Tortillas:
- Heat a non-stick skillet or griddle over medium heat. Cook each tortilla for about 1-2 minutes on each side, or until lightly golden and cooked through. Set aside.
- Assemble and Fry the Chimichangas:
- Place a generous amount of the filling in the center of each tortilla. Fold in the sides and roll up tightly to form a burrito.
- Heat a couple of tablespoons of oil in a skillet over medium heat. Carefully add the chimichangas seam-side down and cook until golden and crispy, about 2-3 minutes per side.
- Serve:
- Remove from the skillet and drain on paper towels. Serve hot with your favorite keto-friendly toppings, like sour cream, guacamole, or a fresh cilantro garnish.
Enjoy your crispy, keto-friendly chimichangas! | | | |
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