Baked Chimichanga Salad
|Chopped fresh tomatoes||4 Cup (64 tbs)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Jalapeno peppers||2 , seeded and finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Ripe avocados||2 , peeled and pitted|
|Chopped seeded tomato||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Hot pepper sauce||8 Drop|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, shredded|
|Chili powder||2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Vegetable oil||4 Tablespoon, divided|
|Shredded cooked pork||5 Cup (80 tbs), or chopped|
|Water||1⁄2 Cup (8 tbs)|
|Flour tortillas||20 (7 Inch)|
|Shredded lettuce||2 Tablespoon|
|Sliced ripe olives||1 Tablespoon|
|Colby cheese/Monterey jack / cheddar cheese||8 Ounce, shredded (2 Cups)|
|Sour cream||8 Ounce (1 Cup)|
Combine all salsa ingredients; cover and chill for at least 2 hours.
In a bowl, mash the avocados.
Add remaining gua-camole ingredients; mix well.
Cover with plastic wrap touching surface of guacamole; chill.
For filling, in a skillet over medium heat, saute vegetables and seasonings in 2 tablespoons oil until 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, then roll up.
Place, seam side down, on a lightly oiled baking sheet.
Brush each chimi-changa with remaining oil.
Bake at 450° for 5 minutes or until crisp and lightly browned.