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Baked Chimichanga Salad

Meat.World's picture
  Chopped fresh tomatoes 4 Cup (64 tbs)
  Canned chopped green chilies 4 Ounce (1 Can)
  Jalapeno peppers 2 , seeded and finely chopped
  Vinegar 1 Teaspoon
  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
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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Baked Chimichanga Salad Recipe