Sweet Hominy Chimichangas with Fruit Purees

6 Servings

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Sweet Hominy Chimichangas with Fruit Purees Ingredients

2 c White hominy (about one 29	4 tb Butter
2 tb Heavy (whipping) cream	2 tb Dark brown sugar
1 pt Ripe strawberries; hulled	6 Flour tortillas
2 Ripe mangos

Instructions for Sweet Hominy Chimichangas with Fruit Purees

1. In a food processor, blender, or food mill, puree the hominy. Stir in the confectioners sugar and cream. Place about 1/3 cup of the hominy mixture in the center of a flour tortilla. Fold up envelope style. 2. Wash out the food processor or other machine and puree the strawberries. Clean the machine again. 3. Peel the mangos; remove the pulp from the pits. Puree the pulp. 4. When ready to serve, melt 2 tablespoons of the butter with 1 tablespoon of the brown sugar in a large frying pan set over medium heat. Heat until the butter foams and the sugar melts, stirring to blend. Add 2 or 3 of the filled tortillas, depending on the size of the pan, and fry for 1 minute. Turn and fry on the other side until golden and slightly crisp, about 1 minute more. Remove to a platter. Heat the remaining 2 tablespoons butter and 1 tablespoon brown sugar. Continue cooking until all the chimichangas are done. 5. Spoon strawberry puree over one end of each chimichanga; spoon mango puree over the other. Eat while still warm and crunchy. Variations: Other than strawberries and mangos, you can use apricots; berries (boysenberry, blueberry, raspberry, mulberry); cherries; guavas; mandarin oranges or other oranges and tangerines; pineapple; and peaches. Fruits that are mellow (pear, apple, papaya) dont provide the needed contrast. The fruit puree can be embellished with a dash of: brandy, cassis, grenadine, kirsch and Triple Sec. from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:14:17 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)

Main Ingredient: FruitCuisine: Uncategorized