Side Pannel
Cinnamon Apple Chimichangas
Cinnamon Apple Chimichangas
- Recipe Submitted by Healthy Recipes on 02/13/2014
Category: Desserts
Ingredients List
- For the Apple Pie Filling
- 4 baking apples, peeled and chopped (I used a mix of granny smith and gala apples)
- 1 1/2 cups water
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 Tbs. lemon juice
- For the Chimichangas
- 8-10 small tortillas
- 1/2 cup sugar
- 1 Tbs. cinnamon
- Oil for frying
Directions
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.
Roll 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 drizzled with caramel sauce if you desire.
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.
Roll 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 drizzled with caramel sauce if you desire.
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