Keto Mexican Chimichangas Recipe

Introduction

Keto Mexican Chimichangas are a delectable, low-carb twist on the classic Mexican dish, ideal for those following a ketogenic diet or anyone looking to enjoy a satisfying meal with minimal carbohydrates. These chimichangas feature a crispy, golden exterior with a savory, flavorful filling that perfectly complements the keto lifestyle. The recipe provided here offers a detailed guide on preparing these delicious chimichangas, including precise measurements, step-by-step instructions, and nutritional information, ensuring a comprehensive understanding of how to create this dish. Additionally, this recipe includes SmartPoints values for those following the WW (Weight Watchers) program.

Ingredients

For the Tortillas:

  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 2 large eggs
  • ½ cup warm water
  • 2 tbsp olive oil
  • 1 tsp baking powder
  • ½ tsp salt

For the Filling:

  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 bell pepper (diced)
  • 1 cup shredded cheddar cheese
  • 1 cup cauliflower rice (cooked and drained)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 tbsp olive oil (for cooking)

For Assembly and Baking:

  • 1 cup salsa (low-carb, or homemade)
  • 1 cup shredded lettuce (for serving)
  • 1 avocado (sliced, for garnish)
  • ¼ cup sour cream (optional, for serving)

Instructions

  1. Prepare the Tortilla Dough: In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk to ensure even distribution. In a separate bowl, whisk together the eggs, warm water, and olive oil. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms. If the dough is too sticky, add a bit more almond flour until it reaches the desired consistency.
  2. Roll Out the Tortillas: Divide the dough into 6 equal portions. Place each portion between two pieces of parchment paper. Using a rolling pin, roll out each portion into a thin, round tortilla shape, about 1/8 inch thick. Carefully peel off the parchment paper.
  3. Cook the Tortillas: Heat a non-stick skillet or griddle over medium heat. Place one tortilla at a time onto the skillet and cook for 1-2 minutes on each side, or until lightly browned and cooked through. Repeat with the remaining tortillas, keeping them warm under a clean towel.
  4. Prepare the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the ground beef or turkey and cook until browned, breaking it apart with a spoon.
  5. Add Vegetables and Spices: Add the diced bell pepper to the skillet and cook until tender, about 3 minutes. Stir in the cooked cauliflower rice, chili powder, cumin, paprika, dried oregano, salt, and pepper. Mix well and cook for another 2-3 minutes to blend the flavors. Remove from heat and stir in the shredded cheddar cheese until melted.
  6. Assemble the Chimichangas: Preheat your oven to 375°F (190°C). Lay each cooked tortilla flat on a clean surface. Spoon about ¼ cup of the beef and cheese mixture onto the center of each tortilla. Fold the sides over the filling and then roll up tightly, securing the ends. Place each chimichanga seam-side down on a baking sheet lined with parchment paper.
  7. Bake the Chimichangas: Brush the tops of the chimichangas lightly with olive oil. Bake in the preheated oven for 15-20 minutes, or until they are crispy and golden brown. For extra crispiness, you can flip them halfway through baking.
  8. Prepare the Toppings: While the chimichangas are baking, prepare any desired toppings. Slice the avocado and shred the lettuce. Prepare a low-carb salsa if using homemade, or measure out store-bought salsa. Set aside for serving.
  9. Serve: Once the chimichangas are baked, remove them from the oven and let them cool slightly. Top each chimichanga with shredded lettuce, sliced avocado, and a dollop of sour cream if desired. Serve with salsa on the side.

Useful Information

  • Almond Flour vs. Coconut Flour: Almond flour provides a mild, nutty flavor and works well as a base for keto tortillas. Coconut flour is highly absorbent, so it is used in smaller quantities. Together, they create a tortilla that is both flexible and durable.
  • Cauliflower Rice: Cauliflower rice is a versatile low-carb substitute for traditional rice. Ensure it is well-drained to avoid excess moisture in the filling.
  • Vegetarian Option: For a vegetarian version, substitute the ground beef with a plant-based meat alternative or extra beans and vegetables.
  • Storage Tips: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Reheat in the oven or air fryer to maintain crispiness.
  • Making Ahead: You can prepare the tortillas and filling ahead of time. Assemble and bake the chimichangas just before serving to enjoy them hot and crispy.

Nutritional Information

Per Serving (1 chimichanga, assuming 6 servings total):

  • Calories: 320 kcal
  • Total Fat: 22 g
    • Saturated Fat: 8 g
  • Cholesterol: 90 mg
  • Sodium: 650 mg
  • Total Carbohydrates: 11 g
    • Dietary Fiber: 6 g
    • Sugars: 2 g
  • Protein: 21 g

SmartPoints Value

For those following the WW (Weight Watchers) program, this keto-friendly recipe provides a reasonable SmartPoints value, making it a great choice for those looking to manage their points while enjoying a flavorful meal:

  • SmartPoints (Blue, Green, Purple): 8 points per serving
    • The SmartPoints value may vary based on specific brands of cheese and salsa used. Adjust points accordingly if using different products.

Conclusion

Keto Mexican Chimichangas offer a satisfying and low-carb alternative to traditional chimichangas without sacrificing flavor or texture. With a crispy exterior and a savory, cheesy filling, these chimichangas are perfect for those following a ketogenic diet or anyone seeking a delicious, lower-carb option. This recipe ensures that you can enjoy a classic Mexican favorite in a way that aligns with your dietary goals. Whether served for a weeknight dinner or a special occasion, these chimichangas are sure to impress with their taste and authenticity. Enjoy the rich flavors and crispy perfection of this keto-friendly dish!