See Also: Cooking Club · Desserts · Mexico · Pies and Tarts
Chimichangas
From Dorothy McNett's recipes at www.dorothymcnett.com.
6 fresh flour tortillas
2 1/2 - 3 cups shredded mild cheese (Monterey Jack, fontina, etc.)
3/4 cup currants or other dried fruits
1/4 cup sugar
1 egg white beaten with 2 teaspoons water
canola oil for frying
powdered sugar (I suggest organic as it has a better color and taste)
2-3 tablespoons cocoa nibs (or grated dark chocolate)
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, currants, and sugar. Work with one tortilla at a time, keeping others warm. Spoon about 1/3 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 350 - 375 degrees. Cook 2 tortillas at a time until golden brown on both sides, about 2 minutes. Place on paper towels to drain as you finish cooking the rest. To serve, sprinkle with powdered sugar and and cocoa nibs.
Recipe created 1999-06-22.
