See Also: Desserts · Mexico · Pies and Tarts
Chimichangas
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
6 fresh flour tortillas
3 cups shredded mild cheese (Jack, Mexican, fontina, Danish mozzarella)
3/4 cup raisins or other dried fruits
1/4 cup brown sugar
1 egg white beaten with 2 teaspoons water
canola oil for frying
powdered sugar
Stack and wrap tortillas securely with a clean towel or paper towels. Heat tortillas in microwave oven about 1 minute. (Or heat in oven, wrapped in foil about 10 minutes.) Prepare filling by mixing cheese, raisins, and sugar. Work with one tortilla at a time, keeping others warm. Spoon about 1/4 cup filling in a strip at one side of tortilla. Brush surface with egg white and fold tortilla arround filling envelope-style, tucking in sides securely. Moisten ends with egg white and lay seam-side down. Let stand several minutes. Heat oil in pan to a depth of about 2 inches to 375 degrees. Cook 2 tortillas at a time until golden brown on both sides, about 2 minutes. Place on paper towels to drain. Strinkle with powdered sugar and serve.
Recipe created 1999-06-22.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.