Instructions: 1. In a food processor, blender, or food mill, puree the hominy. Stir in the confectioners sugar and cream. Place about 1/3 cup of the hominy mixture in the center of a flour tortilla. Fold up envelope style.

2. Wash out the food processor or other machine and puree the strawberries. Clean the machine again.

3. Peel the mangos; remove the pulp from the pits. Puree the pulp.

4. When ready to serve, melt 2 tablespoons of the butter with 1 tablespoon of the brown sugar in a large frying pan set over medium heat. Heat until the butter foams and the sugar melts, stirring to blend. Add 2 or 3 of the filled tortillas, depending on the size of the pan, and fry for 1 minute.

Turn and fry on the other side until golden and slightly crisp, about 1 minute more. Remove to a platter. Heat the remaining 2 tablespoons butter and 1 tablespoon brown sugar. Continue cooking until all the chimichangas are done.

5. Spoon strawberry puree over one end of each chimichanga; spoon mango puree over the other. Eat while still warm and crunchy.

Variations: Other than strawberries and mangos, you can use apricots; berries (boysenberry, blueberry, raspberry, mulberry); cherries; guavas; mandarin oranges or other oranges and tangerines; pineapple; and peaches.

Fruits that are mellow (pear, apple, papaya) dont provide the needed contrast. The fruit puree can be embellished with a dash of: brandy, cassis, grenadine, kirsch and Triple Sec.

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