It only takes 40 minutes to recreate this tasty cheese and seafood chimichanga, but I’m sure you’ll be done eating it in much less time. Yum!
Serves: 6 – Preparation Time: 10 minutes – Cooking Time: 30 minutes Nutritional facts per serving: Calories 794, Total Fat 33 g, Carbs 77 g, Protein 44 g, Sodium 1932 mg
Ingredients:
4 tablespoons butter
4 tablespoons flour
½ teaspoon butter
2 dashes black pepper, ground
2 cups milk
8 ounces jack cheese, shredded
1 16-ounce package crab meat, flaked
1 cup cottage cheese
¼ cup Parmesan cheese
1 egg
1 tablespoon dried parsley flakes
¼ teaspoon onion powder
1 tablespoon lemon juice Shredded lettuce for serving
¼ cup sliced green onions for garnish
Preparation:
Preheat oven to 375°F.
To make the sauce, heat butter in a pan on medium heat. Add flour, salt, and pepper. Mix, then pour in milk. Stirring often, cook until sauce is thick then simmer for an additional 1 minute.
Turn off heat and stir in jack cheese until completely blended into sauce.
In a bowl, combine crab meat, cottage and Parmesan cheese, egg, parsley, and onion powder. Heat tortillas in microwave for 10 seconds or until warm. Wet bottom side of tortilla and add crab meat mixture on top. Fold tortilla to wrap filling.
Coat baking sheet with cooking spray. Bake chimichangas for about 25 minutes.
Reheat sauce until warm. Mix in lemon juice and stir until blended.
Transfer chimichangas to plates over a bed of shredded lettuce, if desired. Top with sauce and garnish with green onions before serving.
