Roasted Pork Chimichanga

Recipe Ingredients

1		Roasted Pork And Caramelized Onion Filling - (see recipe)
12		Flour tortillas
		Vegetable oil - for frying
		Salt - to taste
1		Corn And Goat Queso - (see recipe)
		Corn and Goat Cheese Queso
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Chopped yellow onion
4 cups	250g / 8.8oz	Fresh sweet corn kernels
		From 2 medium-size ears
1 teaspoon	5ml	Salt
1		Cayenne
1/2 teaspoon	2.5ml	Chopped garlic
1 teaspoon	5ml	Fresh jalapeño - seeded, chopped (medium)
1 lb	454g / 16oz	Goat cheese - crumbled
		1 cup heavy cream
		Garnish
1/2 cup	118ml	Creme frâiche
2 cups	292g / 10oz	Avocados - peeled and diced (medium)
1		Sweet corn ear - fire roasted,
		And kernels removed
1 tablespoon	15ml	Chopped fresh parsley leaves

Recipe Instructions

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.

For the Corn And Goat Cheese Queso: In a medium-size saucepan over medium heat, melt the butter. Add the onion, corn, salt and cayenne and cook, stirring, for about 6 minutes. Add the garlic and jalapeño, stir to mix, and cook for 2 minutes. Add the cheese and cream and stir until the cheese melts completely. Reseason if necessary. Keep warm until ready to serve. (Yields about 4 1/2 cups)

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 frEiche, avocados, fire roasted corn kernels and parsley.

This recipe yields 12 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.