Kalua Pork and Lomi Tomato Chimichanga with Minted Mango-Pineapple Relish and Chili Pepper Sour Cream
Summary
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Ingredients
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Chimichanga 8
12" flour tortilla 2
Kalua pork, 12 oz. 2
lomi salmon, 12 oz. 1 package
four blend cheese, shredded, 8 oz header
Minted Mango-Pineapple 2
large ripe mangoes 1⁄2
ripe pineapple 1 teaspoon
fresh mint, chopped 1 teaspoon
fresh cilantro, chopped 1 tablespoon
lime juice 1 tablespoon
olive oil 1 pinch
salt and pepper header
Chili Pepper Sour Cream 1 cup
sour cream 1⁄2 cup
prepared chili pepper waterInstructions
Chimichanga
- Lay out the flour tortillas.
- Evenly portion the pork, lomi salmon and cheese on 1/3 of each tortilla.
- Make sure not to get excess liquid on the tortilla.
- Roll up the filling like a burrito.
- Keep the flap side down.
- Heat a pan with olive oil to medium heat.
- There should be about a quarter inch layer.
- When hot, place the chimichanga in the pan fold side down.
- Fry until golden brown.
- About 3 minutes.
- Turn over and repeat.
- Drain on a towel.
- Continue with the rest of the chimichanga.
Minted Mango-Pineapple
- Peel the mangoes, cut off the flesh and dice into 1/4" cubes.
- Clean the pineapple and dice the pineapple into 1/4" cubes.
- In a bowl, combine the cut fresh fruits with the remaining ingredients; mix well and reserve.
Chili Pepper Sour Cream
- Combine evenly, season with salt and pepper.
- Reserve.
- To serve, neatly lay out the chimichanga.
- Portion the Minted Mango-Pineapple salsa over the chimichanga.
- Drizzle with the sour cream.
