Pork Chimichangas with Avocado Pineapple Salsa

Pork Chimichangas with Avocado Pineapple Salsa

Today's dish is another leftover rescue recipe made from roasted center loin of pork that we had for Sunday dinner. The recipe can be made from leftover grilled pork chops or pork tenderloin as well. If you are not a pork eater, chicken is an easy substitution and just as delicious.

The leftover pork stayed moist and juicy in the chimichangas, helped along by some fresh diced tomatoes and just the right amount of spice. The avocado and pineapple salsa provides a fresh delicious counterpoint to the crispy tortilla shell, melting cheese and tasty pork. We make several kinds of chimichangas at our house including Spouse's Lime Chicken Chimichangas but I think this one just edges out as my new favorite.

Makes 4 chimichangas

• 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.

Place the cheese strips in the center of the tortillas. Add 1/4 of the pork mixture beside the cheese. Bring two opposite sides of the tortilla toward the 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.

Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

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

Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally. Serve at room temperature.

Pork Chimichangas with Avocado Pineapple Salsa

Today's dish is another leftover rescue recipe made from roasted center loin of pork that we had for Sunday dinner. The recipe can be made from leftover grilled pork chops or pork tenderloin as well. If you are not a pork eater, chicken is an easy substitution and just as delicious.

The leftover pork stayed moist and juicy in the chimichangas, helped along by some fresh diced tomatoes and just the right amount of spice. The avocado and pineapple salsa provides a fresh delicious counterpoint to the crispy tortilla shell, melting cheese and tasty pork. We make several kinds of chimichangas at our house including Spouse's Lime Chicken Chimichangas but I think this one just edges out as my new favorite.

Makes 4 chimichangas

• 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.

Place the cheese strips in the center of the tortillas. Add 1/4 of the pork mixture beside the cheese. Bring two opposite sides of the tortilla toward the 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.

Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

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

Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally. Serve at room temperature.