Apple Cinnamon Chimichanga
Ingredients
For the Apple Pie Filling | |
4 | baking apples, chopped (I used a mix of granny smith and gala apples) |
1½ | cups water |
¼ | cup cornstarch |
¾ | cup sugar |
½ | tsp. cinnamon |
¼ | tsp. salt |
1 | Tbs. lemon juice |
For the Chimichangas | |
8-10 | small tortillas |
½ | cup sugar |
1 | Tbs. cinnamon |
Oil for frying |
Directions
For the Apple Pie Filling
1.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.
2.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
1.Mix cinnamon and sugar in a shallow bowl and set aside.
2.Spoon apple pie filling across the bottom 1/3 of the tortilla.
3.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.
4.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)
5.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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