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Roasted Pork Chimichanga


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  • 1 recipe Roasted Pork And Caramelized Onion Filling (see recipe)
  • 12 flour tortillas
  • Vegetable oil for frying
  • Salt to taste
  • 1 recipe Corn And Goat Queso (see recipe)
  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 4 cups fresh sweet corn kernels
  • from 2 medium-size ears
  • 1 teaspoon salt
  • 1 pinch cayenne
  • 1/2 teaspoon chopped garlic
  • 1 medium fresh jalapeño seeded, chopped
  • 1 pound goat cheese crumbled
  • 1 cup heavy cream
  • 1/2 cup creme frâiche
  • 2 medium avocados peeled and diced
  • 1 sweet corn ear fire roasted, and kernels removed
  • 1 tablespoon chopped fresh parsley leaves


Servings 12


Step 1

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 frâiche, avocados, fire roasted corn kernels and parsley.

This recipe yields 12 appetizer servings.

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