Pork Chimichangas with Avocado Pineapple Salsa - turn leftover grilled or roast pork into a completely different and totally flavorful meal the next day. Your family will learn to love these leftovers!
Course
Dinner
Cuisine
Mexican Inspired
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4large chimichangas (sharable)
Calories751kcal
AuthorBarry C. Parsons
Ingredients
For the Chimichangas
4flour tortillas10 -12 inches in diameter
8ouncesMonterey Jack cheese cut in 4 six inch strips
3cupscooked porkvery thinly sliced and roughly chopped
2roma tomatoesde-seeded and diced small
1/2tspchipotle powderor 1 tsp chili powder
1/4tspcumin
1tbspolive oil
1/4tspblack pepper
pinchsalt
canola oil for frying
For the Avocado Pineapple Salsa
1 ½cupsfresh golden pineapplediced small
1cloveminced garlic
1tbsplemon juice
½red onion diced
1tbspfinely chopped jalapeño pepper
1tspsalt
½tspcoarse ground black pepper
1tspground cumin
1tbspbrown sugar
¼cupchopped fresh cilantro or basil
½red pepper diced small
1large avocado diced
Instructions
To prepare the chimichangas
Toss together the tomatoes, olive oil, chipotle powder, cumin, salt and pepper. Add the chopped pork and toss together well.
Place the cheese strips in the center of the tortillas. Add 1/4 of the pork mixture beside the cheese. Bring two opposite sides of the tortilla toward the center, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.
Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.
To prepare the salsa
Toss all ingredients together well in a glass bowl.
Let stand for about 2 hours before serving, stirring occasionally.