TESTIMONY OF THE DAY
Phone Client Testimony: “End of week 6! Down 20 pounds!!!!!! Eczema is no where to be seen and for the first time in 4 years I did not have a menstrual migraine while not being on migraine prevention meds. Misty G
Check out this updated from a Phone Consultation Client in just 1 month!
“Update ! 3 sizes down!” – Shirley
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- Season chorizo with the salt, cumin, and chili powder. Heat 1/2 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.
- 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.
- Preheat the rest of the coconut oil in a deep cast iron skillet to 350°F.
- 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”.
- 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.
- Place on serving platter and serve with enchilada sauce, a dollop of sour cream, salsa and cilantro.
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)