Baked Chimichangas with Spicy Pork Filling and Tropical Salsa Recipe

  • Yield:

    4 servings

  • Total Time:

    1 hr 15 mins

  • Prep Time:

    1 hr

  • Cook Time:

    15 mins


  • Chimichangas
  • 1 tablespoon Mazola® Corn Oil
  • 1/4 cup onion, diced
  • 1/4 cup minced jalapeno 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
  • 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 Oil
  • Tropical Salsa
  • 1 cup tomato, seeded
  • 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


  1. Step 1) Preheat oven to 450°F.
  2. Step 2) 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.
  3. Step 3) Combine salsa ingredients, cover and refrigerate until ready to serve.
  4. Step 4) 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.
  5. Step 5) Brush outside surfaces of chimichangas with 3 tablespoons oil.
  6. Step 6) Bake at 450°F for 12 to 15 minutes. Sprinkle with remaining cheese and keep warm until ready to serve.
  7. To serve, place warm chimichangas on plate, spoon salsa over top.
  8. 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.
  9. Chimichangas can also be made with browned ground pork in place of shredded pork.
  10. 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.