Chimichangas, filled flour tortillas, are usually deep-fried to make them flaky and crisp. But you can oven-fry them, too - with much less mess. For a large serving, start with a big flour tortilla; use small tortillas for less hearty portions. 4 med. size (8-10" diameter) or 2 lg. (12" diameter) flour tortillas Spicy pork filling (recipe follows) 4 round slices fresh pineapple, each 1/4" thick, rind removed 2 firm ripe bananas, peeled 3-4 c. finely shredded Romaine Sliced radishes, optional 1 1/2 c. (6 oz.) shredded Jack cheese Blender salsa (recipe follows) 3/4 c. sour cream
Melt butter in a 10-12 inch frying pan. Brush both sides of each tortilla with melted butter. Spoon filling equally onto center of tortillas and fold tortillas. Place, seam down, in a 9 x 12 inch pan. Bake at 500 degrees until golden, 8-10 minutes.
Meanwhile, add pineapple to pan with butter. Cook over medium-high heat until hot; turn once. Remove from pan and keep warm. Cut bananas into 1 inch chunks. Add bananas to pan and cook until hot; turn once. Add to pineapple. Arrange one or two chimichangas on each plate with portions of fruit and lettuce; add radish slices if desired. Sprinkle chimichangas with cheese and offer salsa and sour cream as toppings. Serves 2-4.
Spicy Pork Filling: Cut 1 pound boneless pork butt or shoulder into 1 1/2 inch pieces. Put in a 2-3 quart pan. Cover and cook over medium heat to dry out juices, about 10 minutes. Uncover and cook on high heat until liquid evaporates and meat browns well in drippings; stir often.
Add 2 cups water; stir to free browned particles from pan. Cover and simmer until meat is very tender when pierced, 1-1 1/4 hours. Uncover; over high heat, boil away liquid. Turn heat to low.
Add 2 tablespoons vinegar; 3 tablespoons canned diced green chilies; 1 clove garlic, minced and 1/4 teaspoon each ground oregano and ground cumin. Stir up browned bits from pan; remove from heat. Shred meat with 2 forks, or let cool and pull apart with your fingers; add salt to taste. If made ahead, cover and chill up to several days; warm before using.
Blender Salsa. In a blender or food processor, combine 2 medium size cored tomatoes, quartered; 1/2 small onion; 3 tablespoons canned diced green chilies; 4 teaspoons distilled white vinegar and 1 tablespoon chopped fresh cilantro (coriander). Whirl until pureed; add salt to taste. Serve, or chill as long as overnight.
