Open-Face Chimighanga Pork Salad Recipe

Name: Open-Face Chimighanga Pork Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup oil; 12 each large flour tortillas (10 inch); 3 qt. pork shoulder roasts, cooked, shredded; 3 cups BULL'S-EYE Original Barbecue Sauce; 3 gal. torn mixed salad greens; 3 cups tomatoes, coarsely chopped; 3 cups canned black beans, drained, rinsed; 3 cups avocados, peeled, pitted and chopped Whole Foods 5 ea For $5.00 thru 02/09; 1-1/2 cups shredded Cheddar cheese; 3/4 cup red onions, chopped; 3/4 cup cilantro, chopped; 2-1/4 cups KRAFT Ranch Dressing (FS)

Servings: persons

3/4 cup oil
12 each large flour tortillas (10 inch)
3 qt. pork shoulder roasts, cooked, shredded
3 cups BULL'S-EYE Original Barbecue Sauce
3 gal. torn mixed salad greens
3 cups tomatoes, coarsely chopped
3 cups canned black beans, drained, rinsed
3 cups avocados, peeled, pitted and chopped Whole Foods 5 ea For $5.00 thru 02/09
1-1/2 cups shredded Cheddar cheese
3/4 cup red onions, chopped
3/4 cup cilantro, chopped
2-1/4 cups KRAFT Ranch Dressing (FS)

1
Heat oil in large skillet.
2
Add tortillas; cook 1 to 2 min.
3
on each side or until golden brown on both sides, holding up 1 edge of each tortilla with tongs as tortilla starts to crispen to form rim.
4
Drain on paper towels.
5
Combine pork and barbecue sauce in saucepan; cook on medium-low heat until heated through, stirring occasionally.
6
For each serving: Top 1 tortilla with 4 cups greens, 1/3 cup tomatoes, 1/4 cup beans, 1/4 cup avocados, 2 Tbsp.
7
cheese, 1 Tbsp.
8
onions, 1 cup of the pork mixture and 1 Tbsp.
9
of the cilantro.
10
Drizzle with 3 Tbsp.
11
dressing.

2003

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 cup oil, 12 each large flour tortillas (10 inch), 3 qt. pork shoulder roasts, cooked, shredded, 3 cups BULL'S-EYE Original Barbecue Sauce, and more.

Yes, Open-Face Chimighanga Pork 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.

That's it — enjoy your meal!

Open-Face Chimighanga Pork Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions