Roasted Pork Chimichanga
Source of Recipe
Aunt Saunny
Yield: 12 appetizer servings
Roasted Pork and Caramelized Onion filling, recipe follows
12 flour tortillas
Vegetable oil, for frying
Salt
Corn and Goat Queso, recipe follows
1/2 cup cr�me fraiche
2 medium avocados, peeled and diced
1 ear sweet corn, fire roasted and kernels removed
1 tablespoon chopped fresh parsley leaves
Preheat the fryer.
Fill each flour tortilla with 1/4 cup 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 until golden brown, about 3 to 4 minutes.
Remove and drain on paper towels. Season with salt.
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.
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