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Pork Chimichangas

2 1/2 c Ground chopped cooked pork
2/3 c Picante sauce
1/3 c Green onion slices
1 ts Ground cumin
1/2 ts Crushed oregano
1/2 ts Salt
8 Flour tortillas, 7 to 8 inch
1/4 c Margarine, melted
1 c 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.

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