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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.
  • Total Time
    Prep: 30 min. Bake: 5 min.
  • Makes
    10 servings

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 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
  • 5 cups shredded or chopped cooked pork
  • 1/2 cup water
  • 20 flour tortillas (6 inches)
  • Shredded lettuce
  • Sliced ripe olives
  • 2 cups shredded Colby, Monterey Jack or cheddar cheese
  • 1 cup 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.
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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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