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Receta Pork Chimichangas with Avocado Pineapple Salsa

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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

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%
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