Last Nights Dinner - Chimichangas with Tomato Salsa

[Guest guest]

I got the original recipes from Vegetarian Times, one of last years issues.

I made them with very few changes so I am posting the recipes as they were

sent to me by Kathleen. The salsa came out terrific. DH loved it. I thought

the whole thing was really good. I used Midland Harvest Barbecue Flavor TVP

Chunks (or something like that, it wasn't in package anymore) instead of the

TVP they mention. It was great.

 

* Exported from MasterCook *

 

Chimichangas With Fresh Tomato Salsa

 

Recipe By : Vegetarian Times, February 2000, page 40

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- chopped

1 large garlic clove -- minced

1 1/2 pounds fat-free ground soy " meat "

14 1/2 ounces low-sodium diced tomatoes

2 teaspoons chopped roasted jalapeño pepper -- (see Note)

2 teaspoons chili powder

1 teaspoon ground cumin

6 medium fat-free flour tortillas -- (71/2-inch)

Fresh Tomato Salsa

(see separate recipe)

 

6 SERVINGS DAIRY-FREE

 

An oversize beef chimichanga at a restaurant can pack 800 calories and 46

grams of fat--enough to feed three people! Our low-fat high-flavor version

of the Mexican specialty is a guilt-free indulgence. Heating the tortillas

makes them easier to roll.

 

Preheat oven to 350F. Coat baking sheet once with cooking spray. Set

aside.

 

Coat large skillet with cooking spray and place over low heat. Add onion;

cook, stirring often, until just softened, about 3 minutes. Add garlic and

stir 30 seconds.

 

Add soy " meat, " breaking it up with a wooden spoon. Stir in tomatoes,

roasted jalapeno, chili powder and cumin. Mix well. Cover and cook,

stirring occasionally, 8 minutes.

 

Meanwhile, stack tortillas, wrap in foil and bake until warm and pliable, 8

to 10 minutes. (Alternatively, using tongs, heat each tortilla over an open

flame.)

 

Place tortillas on work surface and spoon about 3/4 cup " meat " filling in

center of each. Fold in sides and roll up, jellyroll style. Place on

prepared baking sheet, seam side down. Bake until chimichangas are lightly

browned, about 30 minutes. Serve hot with salsa.

 

NOTE: Roasting jalapeno peppers and other small hot chilies softens their

flesh and mellows their fire while adding a warm smoky flavor. Heat a heavy

skillet (not nonstick) over high heat. Add whole peppers and cook, shaking

pan often, until skins are soft and begin to char in places. Transfer to

bowl; cool. Slice each pepper open lengthwise and, with small knife, scrape

skin away from flesh. A medium jalapeno pepper, chopped, yields about 1

tablespoon. Can be stored in the refrigerator, covered with plastic wrap,

for several days.

 

PER SERVING: 262 CALORIES; 20G PROTEIN; 3G TOTAL FAT; (0G SAT. FAT) 31G

CARBOHYDRATE; 0MG CHOLESTEROL; 540MG SODIUM; 8G FIBER

 

 

 

 

 

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* Exported from MasterCook *

 

Fresh Tomato Salsa

 

Recipe By : Vegetarian Times, February 2000, page 43

Serving Size : 28 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ripe medium tomatoes

preferably vine-ripened

1/2 cup chopped onion

2 tablespoons thinly sliced scallion

1 tablespoon seeded and minced jalapeno pepper -- up to 2

1 tablespoon chopped fresh cilantro

1 lime -- Juice of

(about 3 Tbs.)

1/8 teaspoon salt -- or more to taste

 

MAKES 3 1/2 CUPS DAIRY-FREE

 

Tangy tasty and not one drop of oil!

 

 

Bring medium saucepan of water to a boil. Core tomatoes and cut an " x " in

bottom of each. Plunge into boiling water 30 seconds. With slotted spoon,

immediately remove to bowl of cold water. When cool enough to handle, peel

tomatoes.

 

Cut each tomato horizontally in half (through equator) and squeeze out

seeds. Finely dice tomatoes and place in serving bowl. Stir in remaining

ingredients along with 1 tablespoon water. Mix well,

 

PER 2 TABLESPOONS: 5 CALORIES; 0G PROTEIN; 0G TOTAL FAT; (0G SAT. FAT) 1G

CARBOHYDRATE; 0MG CHOLESTEROL; 11MG SODIUM; 0G FIBER

 

 

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