Baked Chimichanga Salad

Prep Time: 30 Minutes

Cook Time: 5 Minutes

Ready In: 35 Minutes

Servings: 10

Ingredients:

3 to 4 cup(s) chopped fresh tomatoes

1 4-ounce can(s) chopped green chilies

1 to 2 jalapeno peppers, seeded and finely chopped

1 teaspoon(s) white vinegar

1 garlic clove, minced

1/2 teaspoon(s) ground cumin

2 ripe avocados, peeled and pitted

1/2 cup(s) chopped seeded tomato

1 1/2 teaspoon(s) lemon juice

1/2 teaspoon(s) seasoned salt

6 to 8 drop(s) hot pepper sauce

1 cup(s) chopped onion

1/2 cup(s) chopped green pepper

1/2 cup(s) finely chopped celery

1 medium carrot, shredded

1 garlic clove, minced

2 tablespoon(s) chili powder

1 teaspoon(s) salt

1/2 teaspoon(s) dried oregano

1/2 teaspoon(s) ground cumin

4 tablespoon(s) canola oil, divided

5 cup(s) shredded or chopped cooked pork

1/2 cup(s) water

20 flour tortillas (6 inches)

shredded lettuce

sliced ripe olives

2 cup(s) (8 ounces) shredded colby, monterey jack or cheddar cheese

1 cup(s) (8 ounces) sour cream

Directions:

1. • In a large bowl, combine all salsa ingredients; cover and chill for at least 2 hours.
2. • In another large bowl, mash the avocados. Add remaining guacamole ingredients. Cover with plastic wrap touching surface of guacamole; chill.
3. • For filling, in a large skillet, saute vegetables and seasonings in 2 tablespoons oil until vegetables are tender. Add pork and water; reduce heat to low and cook until water is absorbed and mixture is heated through.
4. • Heat tortillas according to package directions. Place about 1/4 cup filling in center of each tortilla. Fold ends and sides over filling and roll up. Place, seam side down, on a lightly greased baking sheet. Brush each chimichanga with remaining oil.
5. • Bake at 450° for 5 minutes or until crisp and lightly browned. To serve, arrange lettuce on 10 individual plates. Top each with two hot chimichangas. Sprinkle with olives and cheese. Serve with salsa, guacamole and sour cream.

By RecipeOfHealth.com