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    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 crème 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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