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.

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