Chimichangas
A dessert version
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 plastic wrap. 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 around 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 fat-mat
or paper towels to drain.
Sprinkle with powdered sugar and serve.
Desserts Mexico Pies and Tarts |
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