Baked Chimichangas With Spicy Pork Filling And Tropical Salsa Recipe

Name: Baked Chimichangas With Spicy Pork Filling And Tropical Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Mazola Corn Oil; 1/4 cup onion diced; 1/4 cup jalapeno pepper minced; 4 cloves garlic minced; 2 teaspoons ancho chile seasoning; 1 teaspoon Spice Islands(R) Ground Cumin; 1 teaspoon Spice Islands Oregano; 1/2 teaspoon salt; 1/4 teaspoon Spice Islands Fine Grind Black Pepper; 1 pound pork precooked, shredded, see recipe tip below; 1 1/2 cups mexican blend cheese shredded; 4 flour tortillas 10-inch, room temperature; 3 tablespoons Mazola Corn Oil; 1 cup tomato seeded, chopped; 1 1/2 cups fresh pineapple diced; 3 tablespoons red onion diced; 1 tablespoon jalapeno pepper minced fresh; 2 cloves garlic minced; 1 teaspoon lime juice freshly squeezed; 1 tablespoon cilantro minced; 1/2 teaspoon salt

Servings: persons

1 tablespoon Mazola Corn Oil
1/4 cup onion diced
1/4 cup jalapeno pepper minced
4 cloves garlic minced
2 teaspoons ancho chile seasoning
1 teaspoon Spice Islands(R) Ground Cumin
1 teaspoon Spice Islands Oregano
1/2 teaspoon salt
1/4 teaspoon Spice Islands Fine Grind Black Pepper
1 pound pork precooked, shredded, see recipe tip below
1 1/2 cups mexican blend cheese shredded
4 flour tortillas 10-inch, room temperature
3 tablespoons Mazola Corn Oil
1 cup tomato seeded, chopped
1 1/2 cups fresh pineapple diced
3 tablespoons red onion diced
1 tablespoon jalapeno pepper minced fresh
2 cloves garlic minced
1 teaspoon lime juice freshly squeezed
1 tablespoon cilantro minced
1/2 teaspoon salt

1
Preheat oven to 450u00b0F.
2
Heat 1 tablespoon corn oil in a skillet over medium-high heat. Add onion and jalapeno; cook 1 to 2 minutes or until onions and peppers are softened. Stir in garlic, spices and shredded pork; mix well. Remove from heat; set aside to cool.
3
Combine salsa ingredients, cover and refrigerate until ready to serve.
4
Stir 1 cup of cheese into the pork mixture. Spoon an equal amount of pork mixture onto center of each tortilla. Fold in top and bottom of each tortilla; next fold in sides of tortillas, enclosing filling. Secure with toothpicks and place seam-side-down on baking sheet.
5
Brush outside surfaces of chimichangas with 3 tablespoons oil.
6
Bake at 450u00b0F for 12 to 15 minutes. Sprinkle with remaining cheese and keep warm until ready to serve.
7
To serve, place warm chimichangas on plate, spoon salsa over top.

910

kcal

Calories

Fat

100

Carbs

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 21 ingredients. The key ingredients include: 1 tablespoon Mazola Corn Oil, 1/4 cup onion diced, 1/4 cup jalapeno pepper minced, 4 cloves garlic minced, and more.

Yes, Baked Chimichangas With Spicy Pork Filling And Tropical Salsa falls under the Snacks & Appetizers 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 Chimichangas With Spicy Pork Filling And Tropical Salsa

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