Baked Chimichanga Salad Recipe
Ingredients
| Tomatoes | 4 Cup (16 tbs), chopped (SALSA:) | |
| Green chilies | 1 Can (10oz), chopped (SALSA:) | |
| 1 to 2 jalapeno peppers, seeded and finely chopped | ||
| Vinegar | 1 Teaspoon (SALSA:) | |
| Garlic | 1 Clove (5gm), minced (SALSA:) | |
| Ground cumin | 1/2 Teaspoon (SALSA:) | |
| 2 ripe avocados, peeled and pitted | ||
| 1/2 cup chopped seeded tomato | ||
| Lemon juice | 1/2 Teaspoon (GUACAMOLE:) | |
| Seasoned salt | 1/2 Teaspoon (GUACAMOLE:) | |
| Hot pepper sauce | 8 Drop (GUACAMOLE:) | |
| Onion | 1 Cup (16 tbs), chopped (FILLING:) | |
| Green pepper | 1/2 Cup (16 tbs), chopped (FILLING:) | |
| Celery | 1/2 Cup (16 tbs), finley chopped (FILLING:) | |
| Carrot | 1 Medium, shredded (FILLING:) | |
| Garlic | 1 Clove (5gm), minced (FILLING:) | |
| Chili powder | 2 Tablespoon (FILLING:) | |
| Salt | 1 Teaspoon (FILLING:) | |
| Dried oregano | 1/2 Teaspoon (FILLING:) | |
| Ground cumin | 1/2 Teaspoon (FILLING:) | |
| Vegetable oil | 4 Tablespoon, divided (FILLING:) | |
| 5 cups shredded or chopped cooked pork | ||
| Water | 1/2 Cup (16 tbs) (FILLING:) | |
| 20 flour tortillas (7 inches) | ||
| Shredded lettuce | ||
| Sliced ripe olives | ||
| Colby | 2 Cup (16 tbs), shredded (FILLING:) | |
| Sour cream | 1 Cup (16 tbs) (FILLING:) | |
Directions
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.
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.
Chef
