12 each 12" Heat Pressed Flour Tortillas (10430)
Pork Vindaloo , see related recipe
1 lbs. Yukon Gold Potatoes , medium diced and blanched
5 oz. Carrots , peeled , medium diced and blanched
8 oz. Green Peas , blanched
4 oz. Yellow Bell Peppers , medium diced
Cucumber-Yogurt Sauce , see related recipe
Tamarind Raisin Orange Lentils , see related recipe
1.) Combine cooked pork with potatoes, carrots, green peas and yellow bell peppers in mixing bowl and stir to blend, reserve warm for assembly. Pre-heat fryer to 350°F.
2.) For one order: Place approx. 6 ounces of the pork-vegetable mix on the middle of Mission® Flour Tortilla, roll into an enclosed burrito shape. Using toothpicks, pin the edge of the tortilla so it doesn't open, and fry chimichanga for 2 ½ minutes or until tortilla is crisp. Remove toothpicks and serve alongside a generous portion of orange lentils and spoon 3 ounces of cucumber-yogurt sauce over crispy chimichanga.
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