Mango Chimichangas With Raspberry Sauce Food

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• For Chimichangas: Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
• Pour oil to depth of 1 inch into a large skillet; heat to 375°F Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
• For Raspberry Sauce: Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
• Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days Makes 1 cup.

CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE

Steps:

• In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeño peppers, rice and Jamaican jerk seasoning.
• On each tortilla, spoon about 1/3 to 1/2 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks.
• On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425°F oven for 15 minutes, turning once.
• Remove picks and serve with mango pepper dipping sauce.
• Mango pepper dipping sauce: In medium bowl, whisk together all ingredients. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.
• For my friends who are also doing the WW Core program, this can be easily modified to meet the program. First, use brown not white rice. In making the sauce, use a lesser amount of water in place of the nectar. Also, skip the brown sugar or use Splenda. Now your only non-Core ingredient are the tortillas. Count points for those. I used a fat free version that was 3 points for 2 tortillas. If you are saving points, it's a wonderful entree salad with a fruity mango dressing.

MANGO MOUSSE WITH RASPBERRY SAUCE

Steps:

• Dissolve the gelatin in the boiled water.
• Place in the blender the mangoes, cream, condensed cream and the gelatine.
• Mix well for 3 minutes.Put in a bowl, and refrigerate for 1 hr at least.
• In a small saucepan, place the water, raspberries and sugar. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery).
• Serve the sauce over the mousse.

MANGO CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• 1. TO MAKE THE SAUCE: In a blender or food processor, puree the raspberries, sugar, and lime juice. Strain through a fine-meshed sieve into a small bowl to remove the raspberry seeds. Cover and refrigerate until ready to serve. 2. TO MAKE THE CHIMICHANGAS: Lay a mango on a work surface, plump side down. The mango pit is long and flat, and runs horizontally through the fruit, so the trick is to cut the flesh away without hitting the pit. Using a sharp, thin-bladed knife, slice off the top third of the mango, cutting around the pit. Turn the mango over and slice off the other side. Repeat with the remaining mangoes. One piece at a time, using a large serving spoon, scoop out the mango flesh in one piece from the peel. Cut the mango flesh into 3f4-inch cubes. Place in a medium bowl and toss with the granulated sugar, lime juice, cornstarch, and lime zest. 3. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Place one fourth of the mango mixture on the bottom third of the tortilla, leaving a 1-inch border. Fold up the bottom of the tortilla to enclose the filling, fold in the sides, and roll up into a thick cylinder. Secure the chimichanga closed with wooden toothpicks. Repeat with the remaining tortillas and filling. 4. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chimichangas until golden, about 3 minutes. Using kitchen tongs, transfer the chimichangas to the wire rack to drain, and keep warm in the oven while frying the rest. 5. To serve, spoon equal amounts of the sauce into the centers of 4 dinner plates. Place a chimichanga on each plate and sift confectioners' sugar over the entire plate. Serve immediately.

STAR ANISE MERINGUES WITH MANGO COULIS & RASPBERRIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Tip the egg whites into the bowl of an electric mixer and beat until soft peaks form (or whisk in a bowl with an electric whisk). Add the sugar, a spoonful at a time, mixing continuously until fully incorporated - about 10 secs between each addition. Keep whisking until glossy, stiff peaks form, about 1-2 mins. Sift in the cornflour and 1 tsp of star anise, and add the vinegar. Give everything a final whisk to incorporate.
• Line two large baking trays with baking parchment. Place approx 12cm dollops of meringue on the lined trays, making 12 in total. Sprinkle over the remaining star anise. Reduce oven to 150C/130C fan/gas 2 and bake for 35 mins. Turn off the oven and let them cool inside for about 2 hrs. This is important - if you take them out at this point, they will be soft. The cooling process makes them crisp yet chewy in the centre.
• In a food processor, purée the mango flesh with the icing sugar until smooth. When ready to serve, swirl the mango coulis through the yogurt, then dollop on top of the cooled meringues. Decorate with the raspberries.

RASPBERRY & MANGO SALAD

Steps:

• In a small pan, bring the cranberry juice and sugar to a rolling boil, then remove from the heat and leave to cool.
• Meanwhile, peel and thinly slice the mango, then tip into a large bowl with the raspberries. Pour the cranberry syrup over, then spoon into bowls. Serve with scoops of ice cream or spoonfuls of yogurt.