Baked Chimichangas - cooking recipe

Ingredients

1 lb smoked deli turkey, chopped
1 tablespoon chili powder (I also mix in other spicy spices as the mood strikes me)
2 cups cabbage, shredded (I used the bagged coleslaw mix)
1 -2 chipotle chile in adobo, depending on desired level of spiciness
1 cup tomato sauce
3 scallions, chopped
salt, to taste
pepper, to taste
4 burrito-size flour tortillas
1/2 cup monterey jack pepper cheese, shredded
1 tablespoon extra virgin olive oil
1/2 cup sour cream (optional)
2 tablespoons cilantro (optional) or 2 tablespoons flat leaf parsley, chopped (optional)
1 yellow tomatoes, seeded and chopped (optional)
1/2 cup salsa (optional)

Preparation

Preheat oven to 400 degrees.
In a large bowl, combine turkey and chili powder (and other seasonings, if using). Add cabbage, chipotles, tomato sauce, and scallions. Toss filling to combine well. Season with salt and pepper to taste.
Place tortillas in a kitchen towel and place in microwave. Microwave 1 minute on high.
To build the chimichangas, place one of the tortillas on a flat surface. Sprinkle 2 tablespoons cheese near one edge of the tortilla. Pile 1/4 of the filling on top. Tuck sides up and roll tightly. Repeat with remaining tortillas, cheese, and filling.
Line a baking sheet with aluminum foil (DO NOT do this if you are using a toaster oven. Apparently foil can wreck the oven). Brush a thin layer of oil over the foil (If using a toaster oven, brush the oil directly on the baking tray).
Place chimichangas on prepared sheet. Brush lightly, but completely, with oil.
Bake until wraps are deeply golden, about 15-17 minutes.
Serve with sour cream, cilantro, tomatoes, and salsa, if desired.