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I frequently prepare a large pork roast so I can have leftovers for these chicmichangas. My family prefers this salad version to the deep-fried variety.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (2 each) equals 601 calories, 35 g fat (11 g saturated fat), 100 mg cholesterol, 1,031 mg sodium, 37 g carbohydrate, 4 g fiber, 34 g protein.
Originally published as Baked Chimichanga Salad in Country Pork , p12
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 16, 2011 by galinthewoods
My family really enjoyed this. I was a bit taken aback by the name when I first saw this recipe, but fortunately it does not match the picture that was originally in my head. It's just a really good baked chimichanga, cooled slightly, then placed on a cool green salad. It was so refreshing to try these chimichangas baked. The fried ones can be tasty, but they often leave me with a little guilt and regret after I eat them so it's great to have the part you like and skip the part you don't!
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