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:
- 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.
- 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.
- 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.
- 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.
- Serve:
- Serve the chimichangas hot with your favorite keto-friendly toppings such as sour cream, guacamole, or additional salsa.
