Pulled Pork Chimichangas with Beans, Corn and Cheddar-Jack Cheese
ready in 15 minutes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients and Start The Filling
Core tomato and cut into ½" dice.
"Place a large non-stick pan over medium-high heat.
Add pulled pork to hot pan. Stir occasionally, breaking up meat, until heated through, 4-6 minutes.
Add black beans, corn, taco seasoning, and enchilada sauce to pan. Bring to a simmer and remove from heat.
Reserve pan; wipe clean.
Make The Chimichangas
Place tortillas on a clean work surface. Place filling in the middle of each, then top evenly with cheese.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Set aside, seam side down. Repeat with second tortilla.
Crisp The Chimichangas
Place 3 tsp olive oil in the same pan over medium high heat. Add chimichangas and sear until crispy, 1-2 minutes on each side.
Finish The Dish
Plate dish as pictured on front of card, topping with diced tomatoes. Bon appétit!
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