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Baked Chimichanga Salad Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 5 min. YIELD:10 servings


  • 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
  • 2 ripe 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
  • 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
  • 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


  • 1. In a large bowl, combine all salsa ingredients; cover and chill for at least 2 hours.
  • 2. In another large bowl, mash the avocados. Add remaining guacamole ingredients. Cover with plastic wrap touching surface of guacamole; chill.
  • 3. 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.
  • 4. 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.
  • 5. 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: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

2 each: 601 calories, 35g fat (11g saturated fat), 100mg cholesterol, 1031mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 34g protein.

Reviews for Baked Chimichanga Salad

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castlek User ID: 1056158 22810
Reviewed Sep. 30, 2013

"We all loved the filling. I did not have time to make the salsa and guac, but the filling was yummy. I used purchased green salso. I mixed a bit in with the filling and then heated the rest on the stove so folks could use it on top of the chimi. Great meal."

galinthewoods User ID: 3317961 22809
Reviewed Sep. 16, 2011

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.