INGREDIENTS

INSTRUCTIONS

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) 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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