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BAKED CHIMICHANGAS WITH
SPICY PORK FILLING AND TROPICAL FRUIT SALSA
TROPICAL FRUIT SALSA (makes 2 cups):
1 cup chopped cored and seeded tomato
1 cup diced fresh pineapple
1/4 cup chopped white onion
1 jalapeno, minced
2 cloves garlic, minced
1 teaspoon freshly squeezed lime juice
1/4 teaspoon salt
SPICY PORK FILLING:
1 pound boneless pork butt or shoulder, cut into 1 1/2 inch pieces
2 cups chicken broth
1/4 cup minced fresh jalapenos
4 cloves garlic, minced
3/4 teaspoon leaf oregano, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
CHIMICHANGAS:
2 tablespoons Mazola® Corn Oil
4 (10-inch) flour tortillas
Spicy Pork Filling (website recipe)
Mazola® Cooking Spray
1 cup shredded reduced fat Monterey Jack cheese
Tropical Salsa (website recipe)
1 avocado, peeled, pitted and sliced
1/4 cup fat free or low fat sour cream
TO MAKE TROPICAL FRUT SALSA:
Combine tomato, pineapple, onion, jalapeno, garlic, lime juice and salt in small bowl.
Cover and refrigerate 1 to 2 hours to blend flavors.
TO MAKE SPICY PORK FILLING:
Place pork in 2-3 quart saucepan. Cover and cook over medium heat to draw out juices, about 10 minutes.
Uncover and cook on high heat until liquid evaporates and meat browns well in drippings, stirring often.
Add broth, stirring well. Reduce heat to low, cover and simmer until meat is tender, about 1 hour.
Increase heat to high, cook, stirring, until liquid evaporates.
Reduce heat to low. Stir in jalapeno, garlic, oregano, cumin and black pepper; cook, stirring, 1-2 minutes.
Remove from heat, stir in vinegar.
Shred pork with 2 forks, or let cool and pull apart with fingers. Stir in cilantro.
TO MAKE CHIMICHANGAS:
Brush both sides of each tortilla with corn oil. Spoon filling equally into center of tortillas. Fold in ends of each tortilla, fold sides to center, overlapping slightly. Place seam-side down in shallow baking pan sprayed with cooking spray.
Bake at 500F, 4 minutes.
Top each with cheese. Bake another 4–5 minutes, until cheese is melted and bubbly.
Serve immediately with Tropical Salsa, avocado and sour cream.
Makes 4 servings
Source: Mazola
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