Name: Crispy Turkey Burrito (Chimichanga) with Bell Pepper & Mushrooms
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 0.68 kg cremini mushrooms; 3 cloves garlic; 3 green bell peppers; 1 small bunch green onions (scallions); 1.02 kg ground turkey; 6 large flour tortillas; black pepper; chili powder; coriander, ground; extra virgin olive oil; paprika; salt

Crispy Turkey Burrito (Chimichanga) with Bell Pepper & MushroomsCrispy Turkey Burrito (Chimichanga) with Bell Pepper & Mushrooms — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

0.68 kg cremini mushrooms

3 cloves garlic

3 green bell peppers

1 small bunch green onions (scallions)

1.02 kg ground turkey

6 large flour tortillas

black pepper

chili powder

coriander, ground

extra virgin olive oil

paprika

salt

Instructions

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Place in a large bowl.

Roughly chop mushrooms. Add to the bowl with the bell pepper.

Trim and cut green onions crosswise into thin pieces. Add to the bowl.

Preheat a large skillet over medium heat.

While the skillet heats up, peel and mince garlic. Add to the bowl.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, turkey, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 6-7 minutes.

Meanwhile, coarsely grate cheese.

When the turkey is done, reduce heat to low and add cheese to the skillet. Continue to cook, stirring occasionally, until cheese is melted and combined, 3-4 minutes more. Remove from heat. (Reserve skillet for later use.)

Place tortillas on a flat surface and divide turkey filling down the center of each one. Fold in sides of tortillas and roll tightly to close the burritos.

Wipe the skillet clean with paper towels and return to medium-high heat.

Once the skillet is hot, add more oil and swirl to coat the bottom. Working in batches, lay burritos, seam-side down, in the skillet; cook, rotating every 2-3 minutes, until golden brown and crispy on all sides. Transfer to a plate.

To serve, cut burritos in half and divide between plates. Enjoy!

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