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Pork Chimichangas with Avocado Pineapple Salsa close up photo for featured image

Pork Chimichangas with Avocado Pineapple Salsa

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 Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 large chimichangas (sharable)
Calories 751 kcal
Author Barry C. Parsons

Ingredients

For the Chimichangas

  • 4 flour tortillas 10 -12 inches in diameter
  • 8 ounces Monterey Jack cheese cut in 4 six inch strips
  • 3 cups cooked pork very thinly sliced and roughly chopped
  • 2 roma tomatoes de-seeded and diced small
  • 1/2 tsp chipotle powder or 1 tsp chili powder
  • 1/4 tsp cumin
  • 1 tbsp olive oil
  • 1/4 tsp black pepper
  • pinch salt
  • canola oil for frying

For the Avocado Pineapple Salsa

  • 1 ½ cups fresh golden pineapple diced small
  • 1 clove minced garlic
  • 1 tbsp lemon juice
  • ½ red onion diced
  • 1 tbsp finely chopped jalapeño pepper
  • 1 tsp salt
  • ½ tsp coarse ground black pepper
  • 1 tsp ground cumin
  • 1 tbsp brown sugar
  • ¼ cup chopped fresh cilantro or basil
  • ½ red pepper diced small
  • 1 large avocado diced

Instructions

To prepare the chimichangas

  1. Toss together the tomatoes, olive oil, chipotle powder, cumin, salt and pepper. Add the chopped pork and toss together well.
  2. 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.
  3. 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

  1. Toss all ingredients together well in a glass bowl.
  2. Let stand for about 2 hours before serving, stirring occasionally.
  3. Serve at room temperature.