Turkey Mashed Potato Chimis Recipe

Turkey Mashed Potato Chimis Recipe photo by Taste of Home

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A little creative recycling will take your post-holiday morsels from boring to brilliant. A homemade sauce of pumpkin puree and chipotle peppers gives these delicious chimis a spicy-sweet finish.—Sherri Gordon, Olmsted Falls, Ohio

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Turkey Mashed Potato Chimis Recipe

Prep: 30 min. Bake: 35 min.

Yield: 12 Servings

30 35 65

Ingredients

4 medium potatoes, peeled and cut into 1/2-inch cubes
1/4 cup butter, cubed
1/4 cup half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cubed cooked turkey breast
2 cups (8 ounces) shredded Monterey Jack cheese
12 flour tortillas (8 inches), warmed
5 tablespoons butter, melted
CHIPOTLE PUMPKIN SAUCE:
1 cup canned pumpkin
1 teaspoon minced chipotle pepper in adobo sauce
1 cup salsa
1/2 cup shredded Parmesan cheese
1/2 cup heavy whipping cream

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
Mash potatoes with butter, cream, salt and pepper. Stir in the turkey and cheese.
Brush tortillas with melted butter. Place 2/3 cup potato mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in two greased 13-in. x 9-in. baking dishes. Brush with leftover melted butter.
Bake, uncovered, at 375° for 35-40 minutes or until edges are lightly browned.
In a small saucepan, combine the sauce ingredients; heat through (do not boil). Drizzle over chimichangas before serving. Yield: 12 servings.

Nutritional Facts 1 chimichanga with 2 tablespoons sauce equals 467 calories, 23 g fat (13 g saturated fat), 98 mg cholesterol, 629 mg sodium, 38 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Turkey Mashed Potato Chimis in Country Woman October/November 2012, p40