Keto Mexican Chimichangas

Ingredients:

• For the Filling:
  • 1 lb ground beef (or chicken/turkey)
  • 1/2 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 1-2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream (optional)
  • 1/4 cup fresh cilantro, chopped
• For the “Tortilla”:
  • 2 cups almond flour
  • 2 large eggs
  • 2 tbsp psyllium husk powder (for texture)
  • 1/4 cup water (adjust if needed)
  • 1/4 tsp salt
• For Frying:
  • Avocado oil or coconut oil (for frying)

Instructions:

Step 1: Make the “Tortillas”

1. In a bowl, mix almond flour, psyllium husk powder, salt, eggs, and water. Stir until a dough forms.
2. Roll the dough into 4-6 small balls (depending on size of chimichangas you want).
3. Flatten each ball into a circle using a rolling pin or hands. Try to make them as thin as possible (like a tortilla).
4. Heat a non-stick skillet over medium heat and cook each “tortilla” for about 1-2 minutes on each side until golden. Set aside.

Step 2: Prepare the Filling

1. In a large skillet, cook the ground beef (or chicken) over medium heat until browned, breaking it up with a spoon.
2. Add chopped onions, bell pepper, and garlic, and sauté until softened.
3. Stir in the cumin, chili powder, smoked paprika, salt, and pepper.
4. Remove from heat and mix in the shredded cheese and cilantro.

Step 3: Assemble the Chimichangas

1. Spoon the filling onto the center of each “tortilla.”
2. Fold the sides of the tortilla over the filling, then roll it up tightly to form a chimichanga.

Step 4: Fry the Chimichangas

1. Heat oil in a deep skillet or frying pan over medium-high heat.
2. Carefully place the chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
3. Remove from the oil and place on paper towels to drain excess oil.

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