INGREDIENTS

INSTRUCTIONS

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.
Wash out the food processor or other machine and puree the
strawberries. Clean the machine again. Peel the mangos; remove the
pulp from the pits. Puree the pulp. 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. 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)
don't  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)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 462
Calories From Fat: 121
Total Fat: 13.8g
Cholesterol: 27.2mg
Sodium: 277.3mg
Potassium: 272mg
Carbohydrates: 79.1g
Fiber: 5g
Sugar: 15.2g
Protein: 8.8g