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Baked Wild Turkey Chimichangas

As disappointed as I was that I missed my turkey last year (See The Hunt For Patience: Angie’s Story), I was more determined than ever and sure that this year would be my year. Day after day we got skunked by a group of turkeys and it felt like history would repeat itself. Fourth day into our season it was rough to even get out of bed and not being able to get my favorite breakfast sandwich in the morning at the local gas station made it feel like the worst day ever.  After sitting out for an hour we thought we got skunked again and just enjoyed the beautiful sunrise and being able to spend time together. Little did we know that half an hour later I’d be tagged out! 

It’s amazing how fast our mindset can change. The day started out all wrong but turned into one of the most memorable days of my life. After sitting out and not seeing or hearing anything, we just accepted the fact we might go home empty handed. We were completely at peace with it and decided to make the best out of the day and just enjoy the beautiful pink sunrise when all of the sudden a lonely gobbler sounded off…

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Turkey in freezer, we wanted to find a simple receipt to enjoy it with friends and family without slaving in the kitchen for hours and having to cut up 25 different ingredients.

Baked Wild Turkey Chimichangas

  • 2 cups of cooked Turkey (we slow cooked ours for 8-10 hours and shredded it)
  • 1 cup of your favorite Salsa
  • 1 tsp ground Cumin
  • 1/2 tsp Dried Oregano Leaves (crushed)
  • 1 cup shredded Cheddar Cheese
  • 1/4 cup Green Onions (chopped)
  • 4 (8 inch) Tortillas (we used flour or low carb tortillas)
  • 2 Tbsp. Butter
  • Diced Tomatoes, Guacamole, Sours cream etc (optional) for toppings.

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Preheat oven to 400 degrees. Mix Turkey, Salsa, Cumin, Oregano, Cheese and Green Onions together. Divide into 4 and place on the lower half of each tortilla. Fold sides over filling. Roll up from the bottom (like a burrito) and place seam side down in a (greased) baking dish. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy. Since all ingredients are cooked it’s personal preference how dark and crispy you want the Tortillas to be. Garnish with desired toppings (our favorite is just diced Tomatoes and Taco sauce)

Enjoy!

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