- 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
- 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;
- 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.