Roasted Turkey Chimichangas Cheat Meal

Head to https://squarespace.com/mattymatheson to save 10% off your first purchase of a website or domain using MATTYMATHESON STOP THE DOOM SCROLL CHIMICHANGAS IS WHAT’S FOR DINNER! COOK IT TIL IT’S DONE HOT POCKETS OF JUICY TURKEY MEATS THAT FIRST CRISPY BITE WILL CHANGE EVERYTHING YOU’VE EVER KNOWN! CHIMICHANGAS FOR TWO AND A HALF MEN OR MORE YOU’RE WELCOME Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: Turkey filling 4 turkey legs (approx. 900 g–1.2 kg total) Olive oil (for roasting + frying) Salt and black pepper 1 cup leftover turkey gravy (240 mL) 1 cup green enchilada sauce (240 mL) 3 whole poblano peppers 3 whole jalapeño peppers Mexican escabeche 240 mL apple cider vinegar (1 cup) 240 mL water (1 cup) 1 tbsp white sugar Pinch of salt 1 tsp whole cumin seeds 1 tsp whole coriander seeds 1 cup diced celery (approx. 2–3 ribs) ½ cup diced red onion 1–2 fresh jalapeños, sliced 1 cup carrot coins (about 1–2 carrots) 3 green onions, cut in half Green sauce 1 cup green enchilada sauce (240 mL) 1 jalapeño (fresh) ½ white onion 2 green onions ½ bunch cilantro 1 cup poblano/jalapeño blanching water (reserved) Salt, to taste Pico de gallo 1½ cups tomato concassé (peeled, seeded, diced tomatoes) 1 jalapeño, finely diced ½ white onion, finely diced (Optional: lime juice, salt) Assembling & Frying Tortillas (10” medium, flour or corn) Shredded white mozzarella cheese (approx. 1½–2 cups) Vegetable oil (for deep frying) Toothpicks (for securing) COOKING METHOD: Turkey filling 1. Preheat your oven to 400 °F (200 °C). 2. Arrange turkey legs on a sheet tray. Drizzle with olive oil and season generously with salt and pepper. 3. Roast for 60 minutes, or until the internal temperature reaches 165 °F (74 °C). 4. Let the legs cool slightly, then pull the meat from the bones and roughly chop. 5. In a pot or skillet over medium heat, warm a drizzle of olive oil. Add the chopped turkey and sauté briefly. 6. Pour in 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. 7. Transfer to a tray and let cool while you prepare the peppers. Peppers 1. Bring a pot of water to a rolling boil. 2. Add 3 whole poblanos and 3 whole jalapeños; turn occasionally so they blister evenly on all sides (about 5–7 minutes). 3. Transfer hot chiles to a sealed Ziploc bag to steam for 10 minutes. 4. When cool enough to handle, peel off skins, remove stems and seeds, then finely dice. 5. Stir the diced peppers into your cooled turkey filling. Mexican escabeche (pickles) 1. In a small pot, combine: - 240 mL apple cider vinegar - 1 tbsp white sugar - 240 mL water - Pinch of salt 2. Tie 1 tsp each whole cumin seeds and coriander seeds in a small sachet (cheesecloth or loose tea infuser) and add to the pot. 3. Bring to a boil, then remove from heat. 4. In a heat‑proof bowl, combine: - 1 cup diced celery - ½ cup diced red onion - 1–2 sliced jalapeños - 1 cup carrot coins - 3 green onions, halved 5. Pour the hot pickling liquid over the vegetables, cover, and let sit at least 30 minutes before serving. Salsa verde 1. In a blender, combine: - 1 cup green enchilada sauce - 1 fresh jalapeño (stemmed, seeded if you prefer less heat) - ½ white onion, roughly chopped - 2 green onions (white + green parts) - ½ bunch fresh cilantro - 1 tsp salt - 1 cup reserved poblano/jalapeño blanching water 2. Blend until completely smooth. Taste and adjust salt or thin with a splash more water if needed. Pico de gallo 1. In a bowl, combine: - 1½ cups tomato concassé (seeded, finely diced) - 1 fresh jalapeño, minced - ½ white onion, finely diced 2. Season with salt and a squeeze of lime if desired. Toss gently. ASSEMBLY & FRYING 1. Lay out a tortilla and spoon a heaping ¼ cup of the pepper‑turkey filling in the center. 2. Sprinkle 3 tbsp shredded white mozzarella over the filling. 3. Fold the bottom edge up over the filling, then tuck in the sides and roll toward the top to enclose completely. Secure with 2–3 toothpicks. 4. In a heavy skillet, heat vegetable oil to 360 °F (180 °C). 5. Fry each filled tortilla, using tongs to carefully turn, until golden brown on all sides (about 2–3 minutes). Drain on a paper towel. 6. Remove toothpicks, then serve immediately with: - Pico de Gallo - Green sauce - Mexican escabeche