Wine Pairing Dinner: Colorado Chimichangas

INGREDIENTS

 

1-1 ½ lbs. ground turkey

 

1 ¼ oz. taco seasoning

 

1 t. ground cumin

 

2 t. chopped fresh oregano

 

2 Tb. Chopped fresh cilantro

 

1-2 4-oz cans of fire roasted green chilis

 

1 c. salsa

 

2 green onions

 

1 ½ c. low-fat sour cream or plain greek yogurt

 

1 c. shredded Cheddar cheese

 

4 Tb. butter

 

6 fajita-size flour tortillas

 

1 c. chopped tomatoes

 

Optional Garnishes:

 

1 c. guacamole

 

1 ½ c. shredded lettuce

 

1 c. chopped red onion

 

 

 

DIRECTIONS

 

Preheat oven to 450 degrees. For filling cook turkey with the taco seasoning according the packet instructions. Add cumin, oregano, cilantro, chiles, ½ c. salsa, green onions, ½ c. of sour cream or yogurt, and ½ c. Cheddar cheese. Melt butter and brush it on both sides of the flour tortillas, and place them on wax paper. Spoon 1/3 c. of the filling into the center of each tortilla, and fold them like an envelope. Place the tortillas, seam-side down, in a 13x9x2” pan. Bake for 20-25 minutes until golden brown. Sprinkle the remaining cheese and return it to the oven to melt. Garnish with tomatoes and sour cream, and other optional garnishes.

WINE PAIRING

This rich, spicy dish calls for a bold Cabernet Sauvignon. A fruity Chilean Cabernet Sauvignon pairs particularly well with the fiery flavors and sharp, well-matured cheddar. Often a bottle with a few years of age will work better than a young one. We suggest Concha y Toro Marques de Casa Concha Cabernet Sauvignon 2009. The wine has a dark ruby red color and a luscious bouquet of cherry and blackberries, cedar, pencil graphite, and smoke. On the palate the wine has sweet berry and cassis, balanced with black pepper and mesquite flavors and firm tannins.

 

NUTRITIONAL INFORMATION

Serves 6. 435 calories, 24 g. fat, 12 g. saturated fat, 94 mg. cholesterol, 928 mg. sodium, 30 g. carbohydrates, 3 g. sugar, 2 g. fiber, and 24 g. protein.

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