Ingredients Jump to Instructions ↓

  1. 3 to 4 cups chopped fresh tomatoes

  2. 1 can (4 ounces) chopped green chilies

  3. 1 to 2 jalapeno peppers, seeded and finely chopped

  4. 1 teaspoon white vinegar

  5. 1/2 teaspoon ground cumin GUACAMOLE:

  6. 2 ripe avocados, peeled and pitted

  7. 1/2 cup chopped seeded tomato

  8. 1-1/2 teaspoons lemon juice

  9. 1/2 teaspoon seasoned salt

  10. 6 to 8 drops hot pepper sauce FILLING:

  11. 1 cup chopped onion

  12. 1/2 cup chopped green pepper

  13. 1/2 cup finely chopped celery

  14. 1 medium carrot, shredded

  15. 1 garlic clove, minced

  16. 2 tablespoons chili powder

  17. 1 teaspoon salt

  18. 1/2 teaspoon dried oregano

  19. 1/2 teaspoon ground cumin

  20. 4 tablespoons canola oil, divided

  21. 5 cups shredded or chopped cooked pork

  22. 1/2 cup water

  23. 20 flour tortillas (6 inches) Shredded lettuce Sliced ripe olives

  24. 2 cups (8 ounces) shredded Colby, Monterey Jack or cheddar cheese

  25. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine all salsa ingredients; cover and chill for at least 2 hours. In another large bowl, mash the avocados. Add remaining guacamole ingredients. Cover with plastic wrap touching surface of guacamole; chill. 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. 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. 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. Yield: 10 servings. Editor's Note: Chimichangas may be assembled in advance and frozen before brushing with oil. To heat, thaw slightly, brush with oil and bake on a lightly oiled baking sheet at 400° for 10-15 minutes or until heated through.


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