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Spicy Pork Vindaloo Chimichanga


PRODUCTS USED IN RECIPE

12" Pressed
12" Pressed
Spicy Pork Vindaloo Chimichanga

Scale Your Recipe

Original Recipe Serves 12
Prep Time 10 min
Cooking Time 10 min

INGREDIENTS

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 

DIRECTIONS

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.

Recipe Using Same Product(s)

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