Turkey and Tomatillo Chimichangas

• 2 medium Hass avocados
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice
• Salt
• 1/2 pound fresh tomatilloshusked, rinsed and chopped
• 1/4 cup chopped white onion
• 3 garlic cloves, chopped
• 3 tablespoons chopped cilantro
• 2 jalapenos, seeded and minced
• 1/2 teaspoon ground cumin
• 2 tablespoons extra-virgin olive oil
• 1 pound ground turkey
• Four 8-inch flour tortillas
• 1/4 pound sliced smoked provolone cheese, cut into 1/2-inch strips
• Vegetable oil
• Salsa, for serving

1. In a medium bowl, mash the avocados with the sour cream and lime juice and season with salt.
2. In a blender, puree the tomatillos with the onion, garlic, cilantro, jalapenos and cumin and season with salt.
3. Heat the olive oil in a large skillet.
4. Add the turkey and cook over moderate heat, stirring, until no longer pink, about 4 minutes.
5. Add the tomatillo sauce and cook over moderately high heat, stirring, until thickened, 5 minutes.
6. Wrap the tortillas in a kitchen towel and heat in a microwave oven, about 30 seconds.
7. Lay the tortillas on a work surface.
8. Spoon the filling just below the center of each tortilla, top with a few strips of cheese and roll up as tightly as possible; secure with toothpicks.
9. Brush the tortillas with vegetable oil.
10. In a large skillet, heat 1 teaspoon of vegetable oil.
11. Add the chimichangas and cook over moderate heat, turning, until golden all over, about 7 minutes.
12. Transfer to plates, top with the mashed avocados and salsa and serve.

avocados, sour cream, lime juice, salt, fresh tomatilloshusked, white onion, garlic, cilantro, jalapenos, ground cumin, extravirgin olive oil, ground turkey, flour tortillas, provolone cheese, vegetable oil, salsa

Taken from www.foodandwine.com/recipes/turkey-and-tomatillo-chimichangas (may not work)