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Baked Chimichangas with Spicy Pork Filling and Tropical Salsa
MAZOLA® CORN OIL21Ingredients
75Minutes
690Calories
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Description
Enjoy all your favorite chimichanga flavors in this baked version.
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Mazola Corn Oil
- 1/4 cup onion (diced)
- 1/4 cup jalapeño pepper (minced)
- 4 cloves garlic (minced)
- 2 tsp. ancho chile seasoning
- 1 tsp. Spice Islands® Ground Cumin
- 1 tsp. Spice Islands Oregano
- 1/2 tsp. salt
- 1/4 tsp. Spice Islands Fine Grind Black Pepper
- 1 lb. pork (precooked, shredded, see recipe tip below)
- 1 1/2 cups mexican blend cheese (shredded)
- 4 flour tortillas (10-inch, room temperature)
- 3 Tbsp. Mazola Corn Oil
- 1 cup tomato (seeded, chopped)
- 1 1/2 cups fresh pineapple (diced)
- 3 Tbsp. red onion (diced)
- 1 Tbsp. jalapeño pepper (minced fresh)
- 2 cloves garlic (minced)
- 1 tsp. lime juice (freshly squeezed)
- 1 Tbsp. cilantro (minced)
- 1/2 tsp. salt
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Directions
- Preheat oven to 450°F.
- Heat 1 tablespoon corn oil in a skillet over medium-high heat. Add onion and jalapeño; cook 1 to 2 minutes or until onions and peppers are softened. Stir in garlic, spices and shredded pork; mix well. Remove from heat; set aside to cool.
- Combine salsa ingredients, cover and refrigerate until ready to serve.
NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat370 |
% DAILY VALUE |
Total Fat41g63% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol130mg43% |
Sodium1500mg63% |
Potassium790mg23% |
Protein41g |
Calories from Fat370 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber4g16% |
Sugars12g |
Vitamin A10% |
Vitamin C70% |
Calcium45% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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