After making this dish, it instantly became my new go-to meal!
—JACKIE BURNS KETTLE FALLS, WA
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1 pound lean ground beef (90% lean)
1 small onion, chopped
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1/4 cup salsa
1/4 teaspoon ground cumin
6 whole wheat tortillas (8 inches)
3/4 cup shredded Monterey Jack cheese
Reduced-fat sour cream and guacamole, optional
1. In a large skillet, cook beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chilies, salsa and cumin.
2. Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.
3. Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole.
Per chimichanga without sour cream and guacamole: 295 cal., 12g fat (5g sat. fat), 60mg chol., 370mg sod., 25g carb. (1g sugars, 4g fiber), 22g pro.
Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 fat.