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Baked Chimichangas with Spicy Pork Filling and Tropical Salsa

The Goods
  • Chimichangas
  • 1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
  • 1/4 cup onion, diced
  • 1/4 cup minced jalapeño pepper
  • 4 cloves garlic, minced
  • 2 teaspoons ancho chile seasoning
  • 1 teaspoon ground cumin seed
  • 1 teaspoon leaf oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black fine grind pepper
  • 1 pound pork, precooked, shredded (see recipe tip below)
  • 1-1/2 cups Mexican blend cheese, shredded
  • 4 (10-inch) flour tortillas, room temperature
  • 8 toothpicks OR 4-inch wooden skewers
  • 3 tablespoons Mazola® Corn, Canola OR Vegetable Oil
  • Tropical Salsa
  • 1 cup tomato, seeded, chopped
  • 1-1/2 cups diced fresh pineapple
  • 3 tablespoons red onion, diced
  • 1 tablespoon minced fresh jalapeño pepper
  • 2 cloves garlic, minced
  • 1 teaspoon freshly squeezed lime juice
  • 1 tablespoon minced cilantro
  • 1/2 teaspoon salt

Enjoy all your favourite chimichanga flavours in this baked version.

4 servings
Prep Time:
1 h
Cook Time:
15 minutes
Total Time:
1 h 15 min
Make Good is Easy

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.

Stir 1 cup of cheese into the pork mixture. Spoon an equal amount of pork mixture onto center of each tortilla. Fold in top and bottom of each tortilla; next fold in sides of tortillas, enclosing filling. Secure with toothpicks and place seam-side-down on baking sheet.

Brush outside surfaces of chimichangas with 3 tablespoons oil.

Bake at 450°F for 12 to 15 minutes. Sprinkle with remaining cheese and keep warm until ready to serve.

To serve, place warm chimichangas on plate, spoon salsa over top.

RECIPE TIPS: To make shredded pork, place 1 pound boneless cubed pork in a large saucepan over medium heat. Cook until browned, stirring often. Cover with 2 cups chicken broth, reduce heat to low and simmer until meat is tender, and liquid evaporates, about 1 hour. Shred meat with two forks.

Chimichangas can also be made with browned ground pork in place of shredded pork.

For fried chimichangas: Heat 1 quart corn oil to 350°F in a deep fryer or large deep frying pan. Gently lower chimichangas (2 or 3 at a time) into heated oil and fry 4 to 5 minutes, turning once, until golden brown. Remove from oil, drain on paper towels. Sprinkle with remaining cheese; serve immediately.


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