Fruit Filled Chimichangas
|Vegetable oil||2 Cup (32 tbs) (For Deep-Frying)|
|Sugar||1 Teaspoon (For Sprinkling)|
|For fruit and coconut filling|
|Chopped pineapple||4 Ounce (125 Gram)|
|Chopped strawberries||2 Ounce (60 Gram)|
|Flaked coconut||4 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
1. To make filling, place pineapple, strawberries, coconut and mint in a bowl and mix to combine.
2. Warm tortillas, one at a time, in a dry frying pan over a medium heat for 20-30 seconds each side or until soft. Place 1-2 tablespoons of filling down the center of each tortilla and fold in half to enclose. Press edges together to seal.
3. Heat oil in a saucepan over a high heat until a cube of bread dropped in browns in 50 seconds. Hold tortilla parcels with 2 sets of tongs and carefully deep-fry for 2-3 minutes or until golden and crisp. Drain on absorbent kitchen paper, then sprinkle generously with sugar and serve.