*  Exported from  MasterCook  *

              SWEET HOMINY CHIMICHANGAS WITH FRUIT PUREES

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Fruits

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            White hominy (about one 29
                       -ounce can) -- drained
  4       ts           Confectioners' sugar
  2       tb           Heavy (whipping) cream
  1       pt           Ripe strawberries -- hulled
                       -(1 basket)
  2                    Ripe mangos
  4       tb           Butter
  2       tb           Dark brown sugar
  6                    Flour tortillas

 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



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