Sweet Hominy Chimichangas With Fruit Purees

Name: Sweet Hominy Chimichangas With Fruit Purees
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 cups white hominy, canned, drained; 4 teaspoons confectioners' sugar; 2 tablespoons heavy whipping cream; 1 pint strawberry, washed and hulled; 2 mangoes, ripe; 4 tablespoons butter; 2 tablespoons dark brown sugar; 6 flour tortillas

Submitted by PaulaG

"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."

Download

Ready In:: 35mins
Ingredients:: 8
Serves:: 6

ingredients

2 cups white hominy, canned, drained
4 teaspoons confectioners' sugar
2 tablespoons heavy whipping cream
1 pint strawberry, washed and hulled
2 mangoes, ripe
4 tablespoons butter
2 tablespoons dark brown sugar
6 flour tortillas

directions

In a food processor or blender, puree the hominy.
Stir in 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 and puree the strawberries and set aside; clean machine again before you puree the mangoes.
Peel the mangoes and cut pulp from pit.
Puree mangoes and set aside.
When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.
Heat until the butter foams and sugar melts, stirring to blend.
Add 2 or 3 of the filled tortillas and fry for 1 minute.
Turn and fry on the other side until golden and slightly crisp, about 1 more minute.
Remove to a platter and heat the remaining butter with brown sugar.
Continue cooking until all the chimichangas have been cooked.
Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.
Serve while warm and crunchy.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

View Full Profile