Keto Mexican Chimichangas

Ingredients:

• For the filling:
  • 1 lb ground beef or chicken
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp taco seasoning (ensure it’s sugar-free)
  • 1/2 cup salsa (no added sugar)
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • Salt and pepper to taste
• For the keto tortillas:
  • 1 cup almond flour
  • 1 cup shredded mozzarella cheese
  • 2 tbsp cream cheese
  • 1 large egg
  • Pinch of salt
• For frying:
  • Oil (avocado or coconut oil for frying)

Instructions:

1. Prepare the filling:
   • In a large skillet over medium heat, cook the ground beef or chicken until browned.
   • Add the chopped onion and garlic, and sauté until the onion is translucent.
   • Stir in the taco seasoning and salsa. Cook for another 2-3 minutes until well combined.
   • Remove from heat and mix in the shredded cheese. Set aside.
2. Make the keto tortillas:
   • In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 1-2 minutes until melted. Stir until smooth.
   • Add the almond flour, egg, and a pinch of salt to the cheese mixture. Mix until a dough forms.
   • Divide the dough into 4 equal parts. Roll each part into a ball.
   • Place each ball between two pieces of parchment paper and roll it out into a thin tortilla shape using a rolling pin.
3. Assemble the chimichangas:
   • Place a generous amount of the filling in the center of each tortilla.
   • Fold the sides over the filling, then fold the top and bottom to create a neat package. Secure with toothpicks if necessary.
4. Fry the chimichangas:
   • Heat oil in a deep skillet over medium-high heat.
   • Carefully place the chimichangas in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
   • Remove from the oil and drain on paper towels.
5. Serve:
   • Serve the chimichangas hot with your favorite keto-friendly toppings such as sour cream, guacamole, or additional salsa.