Keto Mexican Chimichangas

Keto Mexican Chimichangas are a delicious low-carb alternative to the traditional deep-fried chimichangas. This recipe uses a baked method to achieve a crispy texture without the excess carbs. Here’s how to make Keto Mexican Chimichangas:

Keto Mexican Chimichangas

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4 chimichangas

Ingredients:

For the Filling:

• 1 pound ground beef or shredded cooked chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning (store-bought or homemade)
• Salt and pepper to taste
• 1/2 cup salsa (sugar-free for keto)

For the Chimichangas:

• 4 low-carb tortillas (about 8 inches in diameter)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 4 tablespoons cream cheese, softened
• Cooking spray or olive oil

For Topping (Optional):

• Guacamole
• Sour cream
• Salsa
• Chopped fresh cilantro
• Shredded lettuce

Instructions:

For the Filling:

1. Cook Meat:
   • In a skillet over medium heat, cook the ground beef or shredded chicken until browned.
2. Add Onion and Garlic:
   • Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
3. Season:
   • Season the meat mixture with taco seasoning, salt, and pepper. Stir in salsa and cook for an additional 2-3 minutes until heated through. Set aside.

Assembling the Chimichangas:

4. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
5. Prepare Tortillas:
   • Soften the low-carb tortillas according to the package instructions. This may involve microwaving them for a few seconds or heating them on a skillet.
6. Spread Cream Cheese:
   • Spread about 1 tablespoon of softened cream cheese on each tortilla.
7. Add Filling:
   • Divide the meat filling among the tortillas, placing it in the center. Top with shredded cheese.
8. Fold and Roll:
   • Fold the sides of each tortilla toward the center and then roll it up tightly, forming a chimichanga.
9. Secure with Toothpicks:
   • If needed, secure the ends of each chimichanga with toothpicks to prevent them from opening during baking.

Baking the Chimichangas:

10. Bake:
    • Place the chimichangas on a baking sheet lined with parchment paper. Lightly spray or brush them with cooking spray or olive oil.
11. Bake Until Crispy:
    • Bake in the preheated oven for 20-25 minutes or until the chimichangas are golden brown and crispy.
12. Serve:
    • Remove toothpicks if used. Serve the Keto Mexican Chimichangas with optional toppings like guacamole, sour cream, salsa, chopped cilantro, and shredded lettuce.

Recipe Tips:

• Use low-carb tortillas or make your own using almond flour or coconut flour to keep this recipe keto-friendly.
• Customize the filling by adding ingredients like diced bell peppers, jalapeños, or shredded cheese.
• Feel free to use other keto-friendly proteins like ground turkey or a plant-based alternative for a vegetarian version.

These Keto Mexican Chimichangas are a flavorful and satisfying dish that captures the essence of traditional chimichangas while keeping it low-carb. Enjoy this delicious meal with your favorite keto-friendly toppings!