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Raciónes: 8
Ingredientes
- 4 flour tortillas, 10 -12 inches in diameter
- 8 ounces Monterey Jack cheese cut in 4 six inch strips
- 3 cups cooked pork, very thinly sliced and roughly chopped
- 2 roma tomatoes, de-seeded and diced small
- 1/2 tsp chipotle powder (or 1 tsp chili powder)
- 1/4 tsp cumin
- 1 tbsp olive oil
- 1/4 tsp black pepper
- pinch salt
- Toss together the tomatoes, olive oil, chipotle powder, cumin, salt and pepper. Add the chopped pork and toss together well.
- center, they don’t need to meet. Begin rolling from one of the ends,
- making sure that the seam is on the bottom of the chimichanga.
- Avocado Pineapple Salsa
- 1 ½ cups fresh golden pineapple, diced small
- 1 clove minced garlic
- 1 tbsp lemon juice
- ½ red onion diced
- 1 tbsp finely chopped jalapeño pepper,
- 1 tsp salt
- ½ tsp coarse ground black pepper
- 1 tsp ground cumin
- 1 tbsp brown sugar
- ¼ cup chopped fresh cilantro or basil
- ½ red pepper diced small
- 1 large avocado diced
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 151 | 55% |
| Total Fat 16.79g | 21% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 500mg | 21% |
| Potassium 478mg | 14% |
| Total Carbs 7.83g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.02g | 3% |
| Protein 22.81g | 36% |
