Chimichanga with Nacho Cheese/Queso Sauce

Keto Mexican food! “””””””Technically””””””” (air quotes) chimichangas are deep fried (and you can do that if you want), but WE bake them. They’re crispy and crunchy on the outside when you brush them with a little butter and oil before baking.

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $2.82 and make 2 chimichangas.
Per chimichanga:
Fat = 56.4
Total Carbs = 20.9 | Net Carbs = 5.7 (the difference between total and net carbs is fiber)
Protein = 57.7

1 lb ground beef
Seasoning to taste
3 slices American Cheese, torn into pieces
1 tbsp bacon grease (or butter)
2 tbsp salsa
¼ cup shredded cheese
2 taco-sized low carb tortillas
1 tbsp melted butter
1 tbsp cooking oil

Preheat oven to 450°.
Brown hamburger and add seasoning.
For the nacho cheese/queso sauce:
Combine bacon grease, American Cheese and salsa in microwavable bowl and heat for 1 minute. Stir and microwave another 30 seconds.
Microwave tortillas for 1 minute, separated by wet paper towels (this keeps the moisture in and makes them pliable). Spread nachos cheese on the tortillas, top with ground beef.
Fold the sides of the tortilla in, roll to seal.
Mix melted butter and oil in bowl, brush it onto sealed chimichangas.
Bake on silipad or parchment paper lined cookie sheet for 8-10 minutes.
Top with guacamole, sour cream, shredded cheese, tomatoes, lettuce, etc.

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