Keto chimichanga

I don't know if anyone has posted a low carb chimichanga here, but if you have Aldi's low carb tortillas (4 net carbs) and an Airfryer, you too can have a chimichanga.

For the filling I used gruyere cheese and a chicken thigh mixture.

Chicken filling: 6 chicken thighs, 1 4oz can of hatch chilies, 3 green onion/scallion stalks chopped, 1/4 cup chopped cilantro. For the seasoning I used garlic powder, coriander, cumin, oregano, salt and black pepper (I estimate about 1/2 teaspoon of each seasoning with salt to taste once cooked).

Method: In a pot large enough to hold all of the filling ingredients, heat enough olive oil to coat the bottom of the pan at medium heat. Add boneless chicken thighs (skin side down, if there is any, to render the fat a bit). Browning isn't necessary for this application but it never hurts. After the skin fat has rendered a bit, add the remaining ingredients and about a cup of water. You want the water to only last until the meat is ready to pull apart--this will give you a tight, rich filling rather than a soupy mess.

Once the chicken has been pulled and the water has cooked out, add the filling and cheese to a tortilla, wrap it burrito style and place it seam side down in the Airfryer. Baste it with a mixture of melted butter and olive oil. Cook at 400 degrees Farenheit for 5 minutes.

This makes 6 - 8 chimichangas depending on how much you pick at the meat while they're airfrying, haha. Top with sour cream, guacamole, or jalapeno ranch (Like from Chuy's)

submitted by /u/jarrodandrewwalker
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from Keto Recipes - Low Carb Recipes for Ketogenic Diets https://ift.tt/2SaTdF3