Mexican > Pulled Pork

Pulled Pork and Pineapple Chimichangas Recipe

Ingredients with Measurements:
- 1 lb. pulled pork
- 1 cup diced pineapple
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup vegetable oil

Special equipment needed:
- Large skillet
- Tongs
- Baking sheet

Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat vegetable oil over medium-high heat.
3. Add pulled pork, pineapple, red onion, cilantro, cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the pork is heated through and the pineapple is slightly caramelized.
4. Remove skillet from heat and set aside.
5. Lay out the flour tortillas on a clean work surface.
6. Divide the pork and pineapple mixture evenly among the tortillas, placing it on one side of each tortilla.
7. Sprinkle shredded cheddar cheese over the pork and pineapple mixture.
8. Fold the other side of the tortilla over the filling and roll up tightly, tucking in the sides as you go.
9. Place the chimichangas seam-side down on a baking sheet.
10. Bake for 15-20 minutes, or until the tortillas are golden brown and crispy.
11. Remove from oven and let cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 510
Fat: 28g
Carbohydrates: 41g
Protein: 23g
Sodium: 780mg
Sugar: 8g

Substitutions for ingredients:
- You can use any type of pulled meat instead of pork, such as chicken or beef.
- If you don't have fresh pineapple, you can use canned pineapple chunks instead.
- You can use any type of cheese you prefer instead of cheddar.

Variations:
- Add diced jalapeño peppers for a spicy kick.
- Serve with a side of guacamole or salsa.
- Top with sour cream or Greek yogurt.
- Add black beans or corn to the filling for extra texture and flavor.

Tips and tricks:
- Make sure to tuck in the sides of the tortilla tightly to prevent the filling from falling out.
- You can make the pork and pineapple mixture ahead of time and store it in the refrigerator for up to 2 days.
- If you want to make the chimichangas ahead of time, you can assemble them and store them in the refrigerator for up to 24 hours before baking.

Storage instructions:
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the chimichangas on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the chimichangas on a platter with a side of guacamole and salsa. Garnish with chopped cilantro and sliced jalapeño peppers.

Garnishes:
Chopped cilantro, sliced jalapeño peppers, sour cream, Greek yogurt

Pairings:
Serve with a side of Mexican rice and black beans.

Suggested side dishes:
Mexican rice, black beans, corn salad, roasted vegetables

Troubleshooting advice:
- If the tortillas are not crispy enough, you can brush them with a little bit of vegetable oil before baking.
- If the filling is too dry, you can add a little bit of chicken or vegetable broth to the skillet.

Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Chimichangas are a popular Mexican-American dish that originated in Arizona in the 1950s. They are essentially deep-fried burritos that are filled with a variety of ingredients, such as meat, cheese, and vegetables.

Flavor profiles:
The pulled pork and pineapple chimichangas are sweet, savory, and slightly spicy. The pork is seasoned with cumin, chili powder, and garlic powder, while the pineapple adds a sweet and tangy flavor.

Serving suggestions:
Serve the chimichangas with a side of guacamole and salsa for dipping.

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Region: Mexican

Taste: Savory, Tangy, Sweet, Spicy, Smoky