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Fruit Filled Chimichangas

Mexican.Chef's picture
Ingredients
  Flour tortillas 4
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Snack, Fruit Dessert
Method: 
Deep Fried
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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