Recipe

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• 2 cups white hominy, canned, drained
• 4 tsp confectioners' sugar
• 2 tbsp heavy whipping cream
• 1 pint strawberry, washed and hulled
• 2 mangoes, ripe
• 4 tbsp butter
• 2 tbsp dark brown sugar
• 6 flour tortillas

• 1 In a food processor or blender, puree the hominy.
• 2 Stir in confectioners' sugar and cream.
• 3 Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.
• 4 Fold up envelope style.
• 5 Wash out the food processor and puree the strawberries and set aside; clean machine again before you puree the mangoes.
• 6 Peel the mangoes and cut pulp from pit.
• 7 Puree mangoes and set aside.
• 8 When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.
• 9 Heat until the butter foams and sugar melts, stirring to blend.
• 10 Add 2 or 3 of the filled tortillas and fry for 1 minute.
• 11 Turn and fry on the other side until golden and slightly crisp, about 1 more minute.
• 12 Remove to a platter and heat the remaining butter with brown sugar.
• 13 Continue cooking until all the chimichangas have been cooked.
• 14 Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.
• 15 Serve while warm and crunchy.