Cinnamon Apple Dessert Chimichangas


For the Apple Pie Filling

4 baking apples, chopped
1 1/2 cups water
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1 Tbsp lemon juice

For the Chimichangas 

8-10 small tortillas
1/2 cup sugar
1 Tbsp cinnamon
Oil for frying


For the Apple Pie Filling 

Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas 

Mix cinnamon and sugar in a shallow bowl and set aside.

Spoon apple pie filling across the bottom 1/3 of the tortilla. Fold in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.

Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)

Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.

You can serve the chimichangas with a scoop of ice cream and/or drizzled with caramel sauce. They would also be yummy with a warm vanilla sauce or a cream cheese frosting.

No comments: