Ingredients
1 pound lean ground beef (90% lean)1 small onion, chopped2 garlic cloves, minced1 can (4 ounces) chopped green chiles1/4 cup salsa1/4 teaspoon ground cumin6 whole wheat tortillas (8 inches)3/4 cup shredded Monterey Jack cheeseReduced-fat sour cream and guacamole, optional
Preparation
In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chiles, salsa and cumin.
Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.
Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole.
