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Baked Chimichanga Salad

Baked Chimichanga Salad
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.
10 ServingsPrep: 30 min. Bake: 5 min.

Ingredients

  • SALSA:
  • 3 to 4 cups chopped fresh tomatoes
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 1 teaspoon white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • GUACAMOLE:
  • 2 ripe California Avocados, peeled and pitted
  • 1/2 cup chopped seeded tomato
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon seasoned salt
  • 6 to 8 drops hot pepper sauce
  • FILLING:
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup finely chopped celery
  • 1 medium carrot, shredded
  • 1 garlic clove, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 4 tablespoons canola oil, divided
© Taste of Home 2013

2 of 2

Baked Chimichanga Salad (continued)

Ingredients (continued)

  • 5 cups shredded or chopped cooked pork
  • 1/2 cup water
  • 20 flour tortillas (6 inches)
  • Shredded lettuce
  • Sliced ripe olives
  • 2 cups (8 ounces) shredded Colby, Monterey Jack or cheddar cheese
  • 1 cup (8 ounces) sour cream

Directions

  • In a large bowl, combine all salsa ingredients; cover and chill for
  • at least 2 hours.
  • In another large bowl, mash the avocados. Add remaining guacamole
  • ingredients. Cover with plastic wrap touching surface of guacamole;
  • chill.
  • For filling, in a large skillet, saute vegetables and seasonings in 2
  • tablespoons oil until vegetables are tender. Add pork and water;
  • reduce heat to low and cook until water is absorbed and mixture is
  • heated through.
  • Heat tortillas according to package directions. Place about 1/4 cup
  • filling in center of each tortilla. Fold ends and sides over
  • filling and roll up. Place, seam side down, on a lightly greased
  • baking sheet. Brush each chimichanga with remaining oil.
  • Bake at 450° for 5 minutes or until crisp and lightly browned. To
  • serve, arrange lettuce on 10 individual plates. Top each with two
  • hot chimichangas. Sprinkle with olives and cheese. Serve with salsa,
  • guacamole and sour cream. Yield: 10 servings.
Editor's Note: Chimichangas may be assembled in advance and frozen before brushing with oil. To heat, thaw slightly, brush with oil and bake on a lightly oiled baking sheet at 400° for 10-15 minutes or until heated through.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013