NDT- Cooking with Cash-Wa Chimichanga
FARGO, N.D. (Valley News Live) - In this recipe we are making the most out of leftover turkey and cranberry relish to make a fiesta for your friends/family. This is also a great dish to take to a holiday party or potluck where you have access to an oven or toaster oven. Make the chimichangas a little thinner and longer when folding. Bake and pick about every inch. Cut and pass for appetizers.
· 3 tablespoons vegetable oil
· 1 medium onion, small dice
· 4 cloves fresh garlic, minced or pressed
· 1 teaspoon dried oregano
· 1 teaspoon ground cumin
· 28 ounces crushed tomatoes
· 2 teaspoons kosher or coarse sea salt
· ½ teaspoon freshly ground black pepper
· 2 tablespoons canned chipotle chilies, chopped (optional)
· 5 cups cooked shredded turkey breast (about 2 lbs.)
· 1 ½ cups chicken broth
· 1 ½ cups cranberry relish
· Zest of 1 lime
· 1 jalapeno, minced
· ¼ cup, fresh cilantro, chopped
Making the filling (Tinga):
Heat the oil in a large skillet with straight sides or 4-quart sauce pot over medium heat. Stir in the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and spices and cook until it becomes fragrant and begins to lightly brown, less than a minute.
Swiftly, but carefully pour the pureed tomatoes into the skillet. Add the chipotle chile and adobo sauce if using (use 2-3 tablespoons of chili powder as a substitute). Bring to a boil, reduce to a simmer, and cook the sauce stirring occasionally until it deepens in color and resembles a thick tomato sauce, about 15 minutes. Reduce the heat if the sauce begins to splatter, but this will lengthen the cooking time.
Add the chicken and the chicken broth to the tomato mixture. Cook, stirring occasionally, until the chicken has absorbed almost all the sauce and is moist, about 10 minutes.
Spread out onto sheet pans and cool as quickly as possible in the refrigerator. Store covered for up to a week in the refrigerator or freeze. Meanwhile, make the cranberry salsa.
Cranberry Salsa Picada:
Zest and juice the lime into a bowl. Add to the leftover relish followed by the minced jalapeno and chopped cilantro. Stir to combine and reserve refrigerated.
Assemble and Bake the Chimichangas:
Preheat 400° F. Mix the flour and water, set aside. Melt the butter, set aside
Place about 1/2 - 3/4 cup of the chicken filling in the center of each tortilla. Brush the outer 1″ of the bottom half of the tortilla with the flour mixture. Fold the opposite sides over the filling. Tightly, yet gently, roll up from the bottom and brush the seam with place seam-side down on a baking sheet. Brush with butter. Bake at 400° F for 25 minutes or until they’re golden brown. Serve with cranberry relish salsa. Garnish with cilantro. If Air Fry, cook on wire basket at 400° F for 8 minutes or until golden brown and hot in the center.
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