Ingredients Jump to Instructions ↓

  1. 12 flour tortillas Salt Corn and Goat Queso, recipe follows

  2. 1/2 cup creme fraiche

  3. 2 medium avocados, peeled and diced

  4. 1 ear sweet corn , fire roasted and kernels removed

  5. 1 tablespoon chopped fresh parsley leaves

  6. 1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed Salt Freshly ground black pepper

  7. 2 tablespoons olive oil

  8. 1 large onion , thinly sliced

  9. 1/2 cup canned chopped green chilies

  10. 1/2 pound queso Fresco cheese or any meltable white cheese, such as Monterey Jack

  11. 2 tablespoons butter

  12. 1 cup chopped yellow onion

  13. 4 cups fresh sweet corn kernels, from

  14. 2 medium-size ears

  15. 1 teaspoon salt Pinch cayenne

  16. 1/2 teaspoon chopped garlic

  17. 1 medium-size fresh jalapeno, seeded and chopped

  18. 1 pound goat cheese, crumbled

  19. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. When you've completed the Roast Pork , preheat oil in a deep 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. 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 fraiche, avocados, fire roasted corn kernels, and parsley Preheat the oven to 450 degrees F. Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees F and continue to cook for 3 hours. Remove from the oven and cool completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly. Yield: about 3 1/2 cups 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 jalapeno, 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. Yield: about 4 1/2 cups Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999


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