*  Exported from  MasterCook  *
 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
   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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