Turkey Mashed Potato Chimis Recipe

Turkey Mashed Potato Chimis Recipe
Turkey Mashed Potato Chimis Recipe photo by Taste of Home
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Turkey Mashed Potato Chimis Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

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 13x9-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.
Originally published as Turkey Mashed Potato Chimis in Country Woman October/November 2012, p40

Nutritional Facts

1 each: 467 calories, 23g fat (13g saturated fat), 98mg cholesterol, 629mg sodium, 38g carbohydrate (2g sugars, 2g fiber), 26g protein.

  • 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
  1. 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.
  2. Mash potatoes with butter, cream, salt and pepper. Stir in the turkey and cheese.
  3. 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 13x9-in. baking dishes. Brush with leftover melted butter.
  4. Bake, uncovered, at 375° for 35-40 minutes or until edges are lightly browned.
  5. In a small saucepan, combine the sauce ingredients; heat through (do not boil). Drizzle over chimichangas before serving. Yield: 12 servings.
Originally published as Turkey Mashed Potato Chimis in Country Woman October/November 2012, p40

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