Roasted Turkey Chimichangas Cheat Meal | Cookin' Somethin' w/ Matty Matheson

By Matty Matheson · 120 min

Ingredients

Instructions

1. Preheat the oven to 400 °F (200 °C). Arrange the turkey legs on a sheet tray, drizzle with olive oil and season generously with salt and pepper.
2. Roast for 60 minutes, or until the internal temperature reaches 165 °F (74 °C).
3. Let the legs cool slightly, pull the meat from the bones and roughly chop it.
4. Warm a drizzle of olive oil in a pot or skillet over medium heat. Add the chopped turkey and sauté briefly.
5. Add 1 cup leftover turkey gravy and 1 cup green enchilada sauce. Cook, stirring occasionally, until the sauces have broken down and the mixture is soft. Transfer to a tray to cool.
6. Bring a pot of water to a rolling boil. Add the 3 whole poblanos and 3 whole jalapeños and turn them occasionally until blistered on all sides, about 5–7 minutes.
7. Put the hot chiles in a sealed bag to steam for 10 minutes. Once cool enough to handle, peel off the skins, remove stems and seeds, and finely dice.
8. Stir the diced peppers into the cooled turkey filling.
9. Mexican escabeche: bring 240 mL apple cider vinegar, 1 tbsp white sugar, 240 mL water and a pinch of salt to a boil with a sachet of 1 tsp cumin seeds and 1 tsp coriander seeds, then remove from heat. Pour over 1 cup diced celery, ½ cup diced red onion, 1–2 sliced jalapeños, 1 cup carrot coins and 3 halved green onions in a heatproof bowl, cover and let sit at least 30 minutes.
10. Green sauce: blend 1 cup green enchilada sauce, 1 fresh jalapeño, ½ white onion, 2 green onions, ½ bunch cilantro, salt to taste and 1 cup reserved pepper blanching water until completely smooth. Adjust salt or thin with water if needed.
11. Pico de gallo: toss 1½ cups tomato concassé, 1 finely diced jalapeño and ½ finely diced white onion. Season with salt and lime juice if desired.
12. Lay out a 10-inch tortilla and spoon a heaping ¼ cup of filling in the center. Sprinkle with 3 tbsp shredded white mozzarella.
13. Fold the bottom edge over the filling, tuck in the sides and roll up tightly. Secure with 2–3 toothpicks.
14. Heat vegetable oil in a heavy skillet to 360 °F (180 °C). Fry each chimichanga with tongs, turning carefully, until golden brown on all sides, about 2–3 minutes. Drain on paper towels.
15. Remove the toothpicks and serve right away with the pico de gallo, green sauce and escabeche.

Summarized from Matty Matheson's video. Watch it for the details.

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