Baked Chimichanga Salad Recipe

Name: Baked Chimichanga Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 shredded Colby, Monterey Jack or cheddar cheese; 1 cup sour cream

Servings: persons

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 shredded Colby, Monterey Jack or cheddar cheese
1 cup 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
5
. Brush each chimichanga with remaining oil.
6
Bake at 450u00b0 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.

3229

kcal

Calories

Fat

428

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Baked Chimichanga Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Chimichanga Salad

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