Paleo Chimichangas

By April 8, 2015appetizer, Mexican

Paleo Chimichangas

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Paleo Chimichangas

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Paleo Chimichangas

Paleo Chimichangas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound ground chorizo sausage
  • ¼ teaspoon fine ground sea salt
  • Dash ground cumin
  • Dash chili powder
  • 1 cup coconut oil, divided
  • 1 cup diced yellow onions
  • 16 large slices prosciutto (from the deli counter)
  • 1 cup shredded Monterey jack cheese (12 ounces)
  • For garnish:
  • 1 cup salsa
  • Sour cream
  • Fresh cilantro leaves
Instructions
  1. Season chorizo with the salt, cumin, and chili powder. Heat ½ tablespoon oil in a large skillet over medium heat and cook the chorizo until done, about 5 minutes until cooked through and no longer pink. Breaking it into pieces as you fry it. Set it aside on a plate to cool.
  2. Place the onion in the same skillet you used to cook the chorizo and cook, while stirring, for 4 to 5 minutes, until caramelized and very golden brown. Remove the onion from the skillet and set aside.
  3. Preheat the rest of the coconut oil in a deep cast iron skillet to 350°F.
  4. To assemble, lay a slice of prosciutto on a plate. Sprinkle 1 tablespoon of the shredded cheese down the middle, followed by 1 tablespoon of cooked chorizo, then top the chorizo with 1 tablespoon of the caramelized onions. Roll it up tightly and place it seam side down. Repeat with the rest of the “tortillas”.
  5. Test the oil temperature to make sure it is hot enough by placing the tip of a chimichanga in the oil, if it sizzles, it is ready, if it doesn’t heat for another minute to re-test. Place chimichangas in the skillet 3 at a time. Cook for 1-2 minutes on each side, until golden brown. Remove from skillet with a slotted spoon. Set on paper towel to drain.
  6. Place on serving platter and serve with enchilada sauce, a dollop of sour cream, salsa and cilantro.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Chimichangas = 678 calories, 18g fat, 22g protein, 79g carbs
"Healthified" Chimichangas = 368 calories, 31.3g fat, 19.9g protein, 2.1g carbs

(76.5% fat, 21.3% protein, 2.2% carbs)

Paleo Chimichangas

21 Comments

  • Holly R. says:

    omg yay! I love stuff like this. I can’t wait to try these.

  • Mallory says:

    Yum, these look great!

    I have a question about a gelatin post that I can no longer find on your page. You recommended (on that post) mixing a tbsp of gelatin into hot tea and drinking it at night. Since the post is gone, do you no longer recommend doing that? Thanks for all the advice and recipes!

  • Wenchypoo says:

    Try this with chicken skins–out of this world!

    • Maria Emmerich says:

      Great idea! 🙂

    • Hélène says:

      Chicken skins are my new junkfood lol I bet this would be fantabulous wrapped in skins!
      Im trying to only eat lean meats now tho as I can’t afford grassfed…no skins on chicken breasts 🙁
      hey, wait–unless I get breasts with the bones in…they usually have the skins on them still YAY

  • This is creative! Lots of prep, though.

  • Susan says:

    Another home run recipe, Maria! Thanks for sharing.

  • Kim says:

    How much is a serving? I know you mentioned it serves 4, so obviously you divide the recipe by 4. But what about amounts? I always feel like my serving size is larger than your serving size. 🙂

    • Maria Emmerich says:

      If you use 16 prosciutto pieces like I did and use one piece per chimichanga, then 4 of those is a serving. 🙂

  • bev says:

    Do you find your chorizo sausage any place special? Hate to buy it with all the junk in it.

  • Kelly says:

    I just want to give you a hug today!

    For the last few weeks I have been following your maintenance meal plan, more or less, so that I could convince myself that this would work long term as I have always lost weight fairly easily, but not been very good at maintenance. And I am still losing weight on maintenance. Slowly, of course, but steady.

    I have remained grain free, but have enjoyed nuts, full fat cream, homemade yogurt from raw full fat milk, and occasionally whey protein over the last few weeks without any negative effects. I really think all the supplements you recommended are helping me to heal my gut because in the past I would have had problems with the whey and yogurt.

    I have so much energy and I feel amazing. And now that I am sleeping much better on a regular basis I am ready to tackle this weight.

    I am pretty excited about my future. Thank you so much!

    Kelly 🙂

  • Ken says:

    Could you bake these?

  • oneida says:

    Made these and they tasted great but 2 questions. 1. 1/4 cup raw diced onions turns into about 2 T caramelized onion not 16 T. 2. 1/4 lb ground chorizo sausage when cooked also doesn’t make 16 T. The recipe calls for 1 T of caramelized onion and 1 T cooked chorizo on 16 pieces of prosciutto.

    What am I doing wrong?

    • Maria Emmerich says:

      Sorry about that. Somehow got my conversions messed up. I updated it above. Thanks! 🙂

  • Dana says:

    Made these this evening! Salty, crispy, and delicious!

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