Thursday, July 19, 2012

Sweet Pork Chimichangas w/ Guacamole

This recipe started out with some leftover Café Rio pork that I was trying to “repurpose.”  I love when accidents become HUGE successes!  This has become a favorite meal for our family.  It’s so versatile and could easily be filled with leftover grilled chicken, steak, or rice + beans + cheese.
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Sweet Pork Chimichangas w/ Guacamole

-Alyssa Griffeth-

 

1 pork tenderloin or 1.5 lbs. chicken (cooked in crockpot with 2 c. salsa + 1 c. brown sugar and shredded)

2 c. cilantro-lime rice (cook 1 c. rice, then add 1/2 c. minced cilantro, 3 Tbs. butter, juice from 1 lime, and 1/2 tsp. kosher salt)

15 oz. can black beans, drained and rinsed

1 lb. monterrey jack cheese, shredded

creamy cilantro dressing

8-12 uncooked flour tortillas

canola oil

 

Guacamole:

2 ripe avocados, peeled and mashed

1 small tomato, diced and seeded

1/2 tsp. minced jalapeno (optional)

1 small clove garlic, minced

1-2 limes, juiced

kosher salt

 

To make the guacamole, combine all ingredients and mash together until incorporated.  Place in an air-tight container until ready to use.

 

On each tortilla, layer a small scoop of rice, followed by a few pinches of meat, black beans, and cheese.  Top with a generous drizzle of cilantro dressing.  Roll tightly, folding tortilla ends in first and securing with a toothpick if needed.

 

Place 2-3 inches of canola oil in a tall-sided pan and bring to medium-high heat.  Gently cook chimichangas 3-4 at a time, turning once until both sides are golden.  Place on paper towels and immediately sprinkle with salt.  Place cooked chimichangas on a cookie sheet.  Top with cheese and bake for 5 minutes in a 350 degree oven, or until cheese is melted.

 

Top with guacamole and serve.

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