Pork Chimichangas Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Ground chopped cooked pork,
2/3 cup: Picante sauce,
1/3 cup: Green onion slices,
1 tsp: Ground cumin,
1/2 tsp: Crushed oregano,
1/2 tsp: Salt,
8: Flour tortillas, 7 to 8 inch
1/4 cup: Margarine, melted
1 cup: Cheddar cheese, shredded
Directions:
Combine pork, picante sauce, onion, cumin, oregano and salt in a
saucepan. Simmer 5 minutes or until most of the liquid has
evaporated. Brush one side of tortillas with butter. Spoon about 1/3
cup pork mixture onto center of unbuttered sides. Top with 2
tablespoons of cheese. Fold 2 sides over filling and fold ends down.
Place seam side down in a 9x13 inch baking dish. Bake at 475 degrees
for about 13 minutes or until crisp. Top with guacamole and
additional picante sauce to serve. Randy Rigg
Source from luhu.jp
saucepan. Simmer 5 minutes or until most of the liquid has
evaporated. Brush one side of tortillas with butter. Spoon about 1/3
cup pork mixture onto center of unbuttered sides. Top with 2
tablespoons of cheese. Fold 2 sides over filling and fold ends down.
Place seam side down in a 9x13 inch baking dish. Bake at 475 degrees
for about 13 minutes or until crisp. Top with guacamole and
additional picante sauce to serve. Randy Rigg
Source from luhu.jp