Chimichangas aren't just for the main course. The tortillas can be filled earlier in the day and fried at serving time. This recipe is from the Well Filled Tortilla Cookbook and is credited to the Zuni Indians of northern New Mexico.
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- 1In a food processor or blender, puree the hominy.
- 2Stir in confectioners' sugar and cream.
- 3Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.
- 4Fold up envelope style.
- 5Wash out the food processor and puree the strawberries and set aside; clean machine again before you puree the mangoes.
- 6Peel the mangoes and cut pulp from pit.
- 7Puree mangoes and set aside.
- 8When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.
- 9Heat until the butter foams and sugar melts, stirring to blend.
- 10Add 2 or 3 of the filled tortillas and fry for 1 minute.
- 11Turn and fry on the other side until golden and slightly crisp, about 1 more minute.
- 12Remove to a platter and heat the remaining butter with brown sugar.
- 13Continue cooking until all the chimichangas have been cooked.
- 14Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.
- 15Serve while warm and crunchy.
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Nutritional Facts for Sweet Hominy Chimichangas With Fruit Purees
Serving Size: 1 (277 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 306.0
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 6.7 g
- Cholesterol 27.2 mg
- Sodium 366.5 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 4.7 g
- Sugars 20.6 g
- Protein 4.2 g