Baked Pork Chimichangas

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Baked Pork Chimichangas

Post  justmecookin on Fri Feb 11, 2011 8:14 pm

Baked Pork Chimichangas

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded cheddar cheese
2 cups picante sauce
1 egg white
2 teaspoons water

Place beans in a soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

Place roast in a Dutch oven. In a bowl, combine chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 325 for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160. Increase oven temperature to 350.

Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.

In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months. Makes 2-1/2 dozen.

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