Best 4 Smoked Turkey Baked Chimichangas Recipes

Are you looking for a delightful fusion of flavors that will tantalize your taste buds? Look no further than the smoked turkey baked chimichangas. This unique dish combines the rich smokiness of turkey, the crispy texture of tortillas, and a delectable filling of your favorite Mexican ingredients, all baked to perfection. Get ready to embark on a culinary journey that will leave you craving for more. In this article, we'll guide you through the steps of creating these mouthwatering smoked turkey baked chimichangas, ensuring you have a successful and flavorful cooking experience. Let's get started!

Here are our top 4 tried and tested recipes!

BAKED CHIMICHANGAS

Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

Steps:

Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

SMOKED TURKEY

Smoked Turkey image

This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!

Provided by Glenn

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 7h30m

Yield 18

Number Of Ingredients 3

Ingredients

1 (12 pound) whole turkey, neck and giblets removed
1 (20 pound) bag high quality charcoal briquettes
hickory chips or chunks

Steps:

Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg

SMOKED TURKEY

Smoked Turkey image

There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially when combined with another traditional American barbecue technique, brining. There is the rich, evocative flavor of wood smoke, and the burnished mahogany sheen it gives the bird. Then there's the simplicity of the method: once you put the bird in the smoker or on the grill, you pretty much leave it there until it is done, while the kitchen and oven are freed up for side dishes and desserts. Last but certainly not least, you get an excuse to spend a fall afternoon outdoors, maybe with beer in hand.

Provided by Steven Raichlen

Categories dinner, main course

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 2

Ingredients

1 10- to 12-pound turkey, brined (see recipe)
2 tablespoons melted unsalted butter

Steps:

Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 19 grams, Protein 64 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams

SMOKED TOFU BAKED CHIMICHANGAS

Smoked Tofu Baked Chimichangas image

I saw this recipe on 30 Minute Meals made with smoked turkey. I thought it would be great with smoked tofu and I was right. It's very easy and has been a hit every time I've made it, even with meat-eaters! This recipe is meant for a toaster oven, although I am sure a conventional oven would work.

Provided by Ameliahead

Categories Soy/Tofu

Time 27m

Yield 4 chimichangas, 4 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces smoked tofu, cut into approximately 1-inch pieces and thinly sliced (savory baked tofu works well, too, if you can't find smoked)
1 tablespoon chili powder
2 cups cabbage, shredded (the recipe calls for it raw, but I like to use a little extra and saute it for a couple of minutes f)
1 -2 chipotle chile in adobo
1 cup tomato sauce
3 scallions, chopped
salt
pepper
4 (12 inch) flour tortillas
6 ounces sharp cheddar cheese, shredded
2 tablespoons vegetable oil or 2 tablespoons olive oil
1 cup sour cream (optional)
2 tablespoons chopped cilantro (optional)
1 tomatoes, chopped (optional)

Steps:

Preheat toaster oven to 400 degrees F or high.
Place tofu in a bowl and season with chili powder.
Add cabbage, chipotles in adobo, scallions, and tomato sauce. Toss filling to combine and season with salt and pepper.
Warm tortillas in the microwave wrapped in a towel.
To build, place about 1/4 of the cheese near one edge of a tortilla. Top with 1/4 of the filling. Tuck sides up and roll up the tortilla. Place in toaster oven baking tray, seam side on the side pointing up to minimize spillage. Repeat with the other three tortillas and remaining filling.
Brush the wraps with oil, being careful to get in between the wraps and between wraps and tray.
Bake until golden, 15-17 minutes.
Top with optional ingredients if desired.

Nutrition Facts : Calories 531.1, Fat 27.9, SaturatedFat 11.5, Cholesterol 44.6, Sodium 1146.3, Carbohydrate 52, Fiber 5.3, Sugar 6.1, Protein 19.3

Tips:

Prep the Turkey: Before smoking, brine the turkey in a mixture of water, salt, brown sugar, and herbs for at least 12 hours. This will help keep the meat moist and flavorful during the smoking process.
Choose the Right Wood Chips: For a classic smoky flavor, use hickory or oak wood chips. For a more subtle flavor, try pecan or cherry wood chips.
Control the Temperature: Aim for a smoker temperature between 225°F and 250°F. This will help the turkey cook evenly without drying out.
Smoke for the Right Amount of Time: Generally, allow 30-45 minutes of smoking time per pound of turkey. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Prepare the Chimichangas: While the turkey is smoking, prepare the chimichangas by filling tortillas with shredded turkey, cheese, beans, and salsa. Fold and seal the chimichangas, then fry them until golden brown and crispy.
Serve with Toppings: Serve the chimichangas with your favorite toppings, such as guacamole, sour cream, pico de gallo, or shredded lettuce.

Conclusion:

Smoked turkey baked chimichangas are a delicious and unique way to enjoy leftover turkey. The combination of smoky turkey, melted cheese, and crispy tortillas is sure to be a hit with your family and friends. With careful preparation and attention to detail, you can easily create this flavorful dish at home. So, gather your ingredients, fire up the smoker, and get ready to indulge in a culinary delight that will leave you craving more!