Keto Mexican Chimichangas

Here’s a keto-friendly recipe for Mexican Chimichangas that substitutes traditional tortillas with a low-carb alternative. These keto chimichangas are flavorful and satisfying without the high carb content.Ingredients:

For the Filling:

• 1 pound ground beef or ground turkey
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1/2 cup diced bell peppers
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/4 cup diced tomatoes (canned or fresh)
• 1/4 cup shredded cheddar cheese

For the Low-Carb Tortillas:

• 2 large egg whites
• 1/4 cup almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon baking powder
• Salt to taste

For Frying:

• Avocado oil or coconut oil for frying

For Topping (Optional):

• Sour cream, guacamole, and salsa

Instructions:

1. In a skillet over medium heat, cook the ground beef or turkey until it’s browned and crumbled. Remove any excess fat.
2. Add diced onions, minced garlic, and diced bell peppers to the skillet. Cook until the vegetables are softened and the mixture is fragrant.
3. Season the meat and vegetable mixture with chili powder, ground cumin, paprika, salt, and black pepper. Stir in the diced tomatoes and cook for a few more minutes. Remove the mixture from heat.
4. In a separate bowl, whisk together the egg whites, almond flour, coconut flour, baking powder, and a pinch of salt until it forms a smooth, thick batter.
5. Heat a small non-stick skillet over medium heat and lightly grease it with oil. Pour a small amount of the batter into the skillet, swirling it around to form a thin tortilla-like circle. Cook for a minute or two until it’s set, then flip and cook the other side. Remove from the skillet and repeat with the remaining batter to make more tortillas.
6. Place a portion of the filling in the center of each low-carb tortilla and sprinkle with cheddar cheese.
7. Fold in the sides of the tortilla and then roll it up like a burrito. Use toothpicks to secure the edges if needed.
8. Heat oil in a deep skillet or pan to about 350°F (175°C). Carefully place the chimichangas in the hot oil and fry until they’re golden brown and crispy on all sides, which should take about 3-4 minutes.
9. Remove the chimichangas with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
10. Serve the keto Mexican chimichangas hot with your choice of toppings like sour cream, guacamole, and salsa.

Enjoy your low-carb Mexican chimichangas as a delicious and keto-friendly alternative to the traditional version!