Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 x recipe Roasted Pork And Caramelized Onion Filling (see recipe)
- 12 x flour tortillas
- Â Â Vegetable oil for frying
- Â Â 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
- Â Â 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,
- Â Â and kernels removed
- 1 Tbsp. minced fresh parsley leaves
Direcciones
- 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.
- 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.)
- 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.
- This recipe yields 12 appetizer servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 228 | |
| Calories from Fat 147 | 64% |
| Total Fat 16.73g | 21% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 357mg | 15% |
| Potassium 248mg | 7% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.32g | 2% |
| Protein 10.13g | 16% |
