BAKED CHIMICHANGA SALAD

Baked Chimichanga Salad image

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 31

SALSA:
3 to 4 cups chopped fresh tomatoes
1 can (4 ounces) chopped green chilies
1 to 2 jalapeno peppers, seeded and finely chopped
1 teaspoon white vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
GUACAMOLE:
2 ripe avocados, peeled and pitted
1/2 cup chopped seeded tomato
1-1/2 teaspoons lemon juice
1/2 teaspoon seasoned salt
6 to 8 drops hot pepper sauce
FILLING:
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup finely chopped celery
1 medium carrot, shredded
1 garlic clove, minced
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 tablespoons canola oil, divided
5 cups shredded or chopped cooked pork
1/2 cup water
20 flour tortillas (6 inches)
Shredded lettuce
Sliced ripe olives
2 cups shredded Colby, Monterey Jack or cheddar cheese
1 cup sour cream

Steps:

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.

Nutrition Facts :