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Receta Roasted Pork Chimichanga
by Global Cookbook

Roasted Pork Chimichanga
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  Raciónes: 12

Ingredientes

  • 1 x recipe Roasted Pork And Caramelized Onion Filling (see recipe)
  • 12 x flour tortillas
  •     Vegetable oil for frying
  •     Salt to taste
  • 1 x recipe Corn And Goat Queso (see recipe)
  • 2 Tbsp. butter
  • 1 c. minced yellow onion
  • 4 c. fresh sweet corn kernels
  •     from 2 medium-size ears
  • 1 tsp salt
  • 1 pch cayenne
  • 1/2 tsp minced garlic
  • 1 med fresh jalapeno seeded, minced
  • 1 lb goat cheese crumbled
  • 1 c. heavy cream
  • 1/2 c. creme fraiche
  • 2 med avocados peeled and diced
  • 1 x sweet corn ear fire roasted,
  •     and kernels removed
  • 1 Tbsp. minced fresh parsley leaves

Direcciones

  1. Preheat the fryer. Fill each flour tortilla with 1/4 c. of the filling. Fold the sides in and roll the tortilla up. Secure each tortilla with 2 toothpicks. Fry a couple of the chimichangas at a time till golden, about 3 to 4 min. Remove and drain on paper towels. Season with salt.
  2. For the Corn And Goat Cheese Queso: In a medium-size saucepan over medium heat, heat the butter. Add in the onion, corn, salt and cayenne and cook, stirring, for about 6 min. Add in the garlic and jalapeno, stir to mix, and cook for 2 min. Add in the cheese and cream and stir till the cheese melts completely. Reseason if necessary. Keep hot till ready to serve. (Yields about 4 1/2 c.)
  3. To serve, place each chimichanga on a serving plate. Spoon some of the Corn and Goat Cheese Queso over the top. Garnish with a dollop of cream fraiche, avocados, fire roasted corn kernels and parsley.
  4. This recipe yields 12 appetizer servings.