Baked Chimichangas With Spicy Pork Filling And Tropical Salsa

• 1 tablespoon Mazola Corn Oil
• 1/4 cup onion diced
• 1/4 cup jalapeno pepper minced
• 4 cloves garlic minced
• 2 teaspoons ancho chile seasoning
• 1 teaspoon Spice Islands(R) Ground Cumin
• 1 teaspoon Spice Islands Oregano
• 1/2 teaspoon salt
• 1/4 teaspoon Spice Islands Fine Grind Black Pepper
• 1 pound pork precooked, shredded, see recipe tip below
• 1 1/2 cups mexican blend cheese shredded
• 4 flour tortillas 10-inch, room temperature
• 3 tablespoons Mazola Corn Oil
• 1 cup tomato seeded, chopped
• 1 1/2 cups fresh pineapple diced
• 3 tablespoons red onion diced
• 1 tablespoon jalapeno pepper minced fresh
• 2 cloves garlic minced
• 1 teaspoon lime juice freshly squeezed
• 1 tablespoon cilantro minced
• 1/2 teaspoon salt

1. Preheat oven to 450u0b0F.
2. Heat 1 tablespoon corn oil in a skillet over medium-high heat. Add onion and jalapeno; 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. Combine salsa ingredients, cover and refrigerate until ready to serve.
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. Brush outside surfaces of chimichangas with 3 tablespoons oil.
6. Bake at 450u0b0F 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.

corn oil, onion, pepper, garlic, ancho chile seasoning, ground cumin, oregano, salt, pepper, pork, blend cheese, flour tortillas, corn oil, tomato, pineapple, red onion, pepper, garlic, lime juice freshly squeezed, cilantro, salt

Taken from www.yummly.com/recipe/Baked-Chimichangas-with-Spicy-Pork-Filling-and-Tropical-Salsa-1278095 (may not work)