Instructions: 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 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. (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 fraiche, avocados, fire roasted corn kernels and parsley.

This recipe yields 12 appetizer servings.

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