Sunday, April 20, 2014

Cinnamon Apple Dessert Chimichangas


*** Recipes Tutorials ***


Apple Cinnamon Chimichangas Brush outside with melted butter before rolling the apple in then you can bake until crisp instead of frying.
Ingredients
For the Apple Pie Filling
  • 4 baking apples, 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
Instructions
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.

*** Recipes Tutorials ***


0 comments:

Post a Comment