Everyone knows that the Meximelt is a beloved Taco Bell staple.
In this post, I’m dedicated to recreating this dish at home, adhering to Weight Watchers principles, transforming the Taco Bell classic into a guilt-free treat.
Read on to see my recipe.
I Started With A Quick Pico de Gallo
I know everyone has a different way they like to make their pico, so I encourage you to make it how you like it. (You can find how I made it below in the how to section)\
Basically, pico de gallo includes diced tomatoes, onions, cilantro, and jalapeños, mixed with a splash of lime juice.
And then balance the ingredients based on your personal preference. If you prefer more acidity default to adding more lime juice and include more tomatoes. If you prefer a spicier pico default to more jalapenos.
Why you should try this recipe:
Sometimes you just crave a fast food burrito. And this recipe gives you those flavors without blowing up your ww budget.
Each burrito in this recipe counts 6 points, allowing for an occasional treat without compromising weeks of dedication to mindful eating.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Yield: Makes approximately 6 servings
Serving size: 1 burrito, 285 g.
Ingredients:
- 1 cup finely chopped white onions (approx. 150 g)
- 1 cup finely chopped red bell peppers (approx. 150 g)
- 2 cloves crushed garlic
- 1 teaspoon oil
- 350 g. ground chicken
- 3 tablespoons taco seasoning
- Salt to taste
- 6 whole wheat tortilla, medium size (15 cm)
- ½ cup shredded queso fresco (approx. 50 g)
- ½ cup shredded cheddar cheese (approx. 50 g)
Instructions:
In a pan, heat oil over medium heat. Add finely chopped white onions, red bell peppers, and crushed garlic. Sauté until the vegetables are softened.
Add ground chicken to the pan. Break the chicken apart with a spatula and cook until it turns brown.
Sprinkle taco seasoning over the chicken, and add salt to taste. Allow the mixture to simmer until the flavors are well combined.
Lay out the tortillas and spoon the seasoned chicken mixture onto one side of each tortilla.
Sprinkle a generous amount of pico de gallo, shredded queso fresco and cheddar cheese over the chicken mixture.
Carefully fold the tortilla over the filling, ensuring a tight seal.
In an oven preheated to 350°F (180°C), place the sealed burritos with the folded side facing down. Heat for a few seconds until the cheese melts slightly, acting as a natural adhesive.
Serve the Meximelt Copycat hot with a side of pico de gallo.
Pico de Gallo:
- 1 cup chopped tomatoes (approx. 150 g)
- ½ cup chopped cilantro
- ¼ cup finely diced white onions (approx. 40 g)
- ¼ cup finely chopped red bell peppers (approx. 40 g)
- 1 teaspoon lime juice
- Salt to taste
Yogurt-Cilantro Sauce:
- ½ cup plian non-fat yogurt
- Handful of fresh cilantro
- Pinch of salt
- Squeeze of lime juice
Instructions for Pico de Gallo:
- Combine chopped tomatoes, cilantro, white onions, red bell peppers, lime juice, and salt in a bowl.
- Mix well and set aside to allow the flavors to meld.
Instructions for Yogurt-Cilantro Sauce:
Blend together yogurt, fresh cilantro, a pinch of salt, and a squeeze of lime juice until smooth.
Variations and Substitutions:
Feel free to swap chicken with ground turkey, or if you crave a bit of beef, choose meat with a maximum of 3% fat content. Adjusting spice levels is flexible—add jalapeños or any preferred spicy element. For a tangy kick, consider incorporating pickles.
Tips and tricks:
1. Organize ingredients along one side of the tortilla, considering the slightly reduced space with the use of medium-sized tortillas.
2. Compact the filling while folding the tortilla.
3. Ensure a secure burrito closure by placing it seam side down. Heat briefly in the oven to allow the cheese to melt, serving as a natural adhesive.
4. Accompany your Meximelt with a light yogurt and cilantro sauce: Mix plain yogurt with finely chopped cilantro, a squeeze of lime juice, and a pinch of salt.
5. Steer clear of clichés and embrace the simplicity of crafting a homemade Meximelt that balances flavor, health, and the joy of a familiar fast-food favorite.
Related Recipes
WW Points
98% fat-free uncooked ground chicken breast 0 points
Onion 0 points
Red bell pepper 0 points
Olive oil 1 point
Whole-wheat tortilla 20 points
Taco seasoning mix 1 point
Table salt 0 points
Crumbled queso blanco 8 points
Reduced fat cheddar cheese 7 points
Crafting a Lighter Version of Taco Bell’s Meximelt at Home
Ingredients
- 1 cup finely chopped white onions (approx. 150 g)
- 1 cup finely chopped red bell peppers (approx. 150 g)
- 2 cloves crushed garlic
- 1 teaspoon oil
- 350 g. ground chicken
- 3 tablespoons taco seasoning
- Salt to taste
- 6 whole wheat tortilla, medium size (15 cm)
- ½ cup shredded queso fresco (approx. 50 g)
- ½ cup shredded cheddar cheese (approx. 50 g)
Instructions
- In a pan, heat oil over medium heat. Add finely chopped white onions, red bell peppers, and crushed garlic. Sauté until the vegetables are softened.
- Add ground chicken to the pan. Break the chicken apart with a spatula and cook until it turns brown.
- Sprinkle taco seasoning over the chicken, and add salt to taste. Allow the mixture to simmer until the flavors are well combined.
- Lay out the tortillas and spoon the seasoned chicken mixture onto one side of each tortilla.
- Sprinkle a generous amount of pico de gallo, shredded queso fresco and cheddar cheese over the chicken mixture.
- Carefully fold the tortilla over the filling, ensuring a tight seal.
- In an oven preheated to 350°F (180°C), place the sealed burritos with the folded side facing down. Heat for a few seconds until the cheese melts slightly, acting as a natural adhesive.
- Serve the Meximelt Copycat hot with a side of pico de gallo.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
