The Cupcake Series: Cheesy Turkey Chimichanga Cupcakes
Who needs sugar (or a man) when you can have a beef-meat-cake. Yes, a meat-cake.
I like being creative. I enjoy a challenge. And I love all the crazy things that can be created with food. After reading an article about the new craze of savory cupcakes, I knew there was no way possible I could pass this one up.
I mean, come on, a meal loaded with flavor, packed into an adorable little cupcake form? Who could resist that? Not, I.
And why, oh why, would you want to resist this? Innovation in small packages. And there are plenty more where this came from. As I have declared a cupcake war! Well, actually a cupcake series. The Cupcake Series. Expect a crazy new cupcake recipe once a week.
I present to you, the first of many in the new Cupcake Series:
Cheesy Turkey Chimichanga Cupcakes
- 1 lb ground turkey
- 1 white onion, diced
- 1 large garlic clove, crushed
- 1 can green chili pepper
- 1 cup water + 2 tbsp olive oil (for cooking)
- 1 tbsp cumin powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 can tomato paste
- 1 package egg roll wrappers, or rice wrapper (you’ll need the whole package since you’ll be making more “cupcakes” later!)
1. Heat the oil in a large pan. Add the onion, stirring until soft, about 5 minutes. Add the garlic and chili peppers for 1 minute. Add the ground turkey to the pan (and water if needed), along with cumin, oregano, salt, and cayenne pepper, stirring and cooking until turkey is cooked through. Stir in tomato paste. Set mixture aside while preparing the cupcake tins.
2. Preheat oven to 375 degrees.
3.To prep cupcake tins, lightly spray with cooking spray. Lay about 8 egg roll or rice wrappers on a cutting board. If using square wrappers, slice into thirds. If using round wrappers, leave as is. Carefully lay the wrappers into the greased cupcake tins, layering if needed, until the bottom and sides of each individual tins are covered with the wrapper.
4. Spoon 2-3 heaping tablespoons turkey mixture into each cupcake tin, packing down the turkey. Place 1 heaping tablespoon of “Cheesy Sauce” (recipe below) on top of the turkey mixture. Top with more turkey, filling the rest tin until full.
5. Bake the “cupcakes” at 375 degrees for 20 to 25 minutes. Serve along side tomato salsa or avocado mango salsa.
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tbsp miso paste
- 2 tbsps tahini
- 1/2 tsp dry mustard
- 1/2 tsp paprika
- water, just enough to mix (I used about 1/4 cup)
- black pepper to taste
- 1/3 cup sauerkraut or kimchee (optional but tasty!)
*Dairy option, just add real cheese instead of the “Cheesy” Sauce.
**Vegan option, sub turkey with tofu, lentils, rice, beans, or tempeh.
Measure and mix all ingredients together in a medium bowl. No need to add salt, the sauerkraut and miso should take care of the salty part nicely. Taste, adjust, and try not to eat straight out of the bowl.
Baked to perfection.
It’s loaded with protein, way less fat than you’d expect, it’s gluten free, dairy free (option), and the boyfriend rating gave it a 9.5 out of 10 (only because it’s not loaded with bacon…).
I could never leave you hanging…
Avocado Mango Salsa
- 1 large avocado, sliced into chunks
- 1 ripe mango, peeled and chopped
- 1 jalapeno, diced with seeds
- 1/4 cup red or white onion, diced thinly
- 1/2 tsp cumin
- freshly cracked black pepper and sea salt to taste
Mix all. Done.
The center is gooey, cheesy, creamy, spectacular. Trust me. I don’t lie.
Here’s the real cheese option. I didn’t try these ones but again, they too got a 9.5 Boyfriend rating out of 10.
Pretty in pink. The must have sauerkraut. I couldn’t resist an extra side.