Name: Coconut and pineapple chimichangas
Cook time: 45 min
Total time: 45 min
Ingredients: 1/3 cup (180g) canned crushed pineapple, drained; 1/2 cup (85g) finely chopped raisins; 1/3 cup (110g) apricot jam; 2 teaspoon ground cinnamon; 1/2 cup (40g) shredded coconut; 8 x 15cm flour tortillas; vegetable oil, for deep-frying; 1 tablespoon icing sugar

Ingredients

1/3 cup (180g) canned crushed pineapple, drained

1/2 cup (85g) finely chopped raisins

1/3 cup (110g) apricot jam

2 teaspoon ground cinnamon

1/2 cup (40g) shredded coconut

8 x 15cm flour tortillas

vegetable oil, for deep-frying

1 tablespoon icing sugar

Method

1.Combine pineapple, raisins, jam, cinnamon and coconut in a medium bowl.

2.Heat tortillas according to instructions on packet.

3.Divide pineapple mixture evenly between warmed tortillas. Roll tortillas up firmly, folding in sides. Secure with toothpicks.

4.Heat oil in a large frying pan; deep-fry tortilla rolls, in batches, until browned lightly. Drain on absorbent paper. Remove toothpicks.

5.Dust chimichangas with icing sugar. Cut each chimichanga in half; serve with ice-cream or whipped cream.

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