Pork Chimichangas

2 1/2 Cup Ground chopped cooked pork
2/3 Cup Picante sauce
1/3 Cup Green onion slices
1 Teaspoon Ground cumin
1/2 Teaspoon Crushed oregano
1/2 Teaspoon Salt
8 Flour tortillas, 7 to 8 inch
1/4 Cup Margarine, melted
1 Cup Cheddar cheese, shredded

Combine pork, picante sauce, onion, cumin, oregano and salt in a saucepan.
Simmer 5 minutes or until most of the liquid has evaporated. Brush one side
of tortillas with butter. Spoon about 1/3 cup pork mixture onto center of
unbuttered sides. Top with 2 tablespoons of cheese. Fold 2 sides over
filling and fold ends down. Place seam side down in a 9x13 inch baking dish.
Bake at 475 degrees for about 13 minutes or until crisp. Top with guacamole
and additional picante sauce to serve.

Randy Rigg
Home Cookin 4.8 Chapter: Pork
Servings: 3