Apple Pie Chimichangas Recipes

AIR FRYER APPLE PIE CHIMICHANGAS

Steps:

• Preheat air fryer to 400 degrees F.
• Whisk together water and cornstarch in a small pan until no lumps remain. Over medium heat add 3/4 cups granulated sugar, 3/4 teaspoon cinnamon, nutmeg vanilla, lemon juice and salt to the cornstarch mixture. Cook for two minutes, stirring occasionally; mixture will begin to thicken. Add apples and turn down the heat to low for 7-12 minutes or until the apples are soft. Remove from heat.
• Place one tablespoon of caramel sauce on each warm tortilla and top with 1/2 cup of the apple mixture.
• Tuck the ends and roll the tortilla to create a chimichanga. Secure with a toothpick if needed.
• Spray air fryer basket with cooking spray and place two rolled chimichangas, seam side down, in the basket. Air fry for seven minutes.
• Combine brown sugar and remaining granulated sugar in a shallow bowl.
• Remove cooked chimichangas from basket and roll in cinnamon-sugar mixture. Top with vanilla ice cream and a drizzle of caramel sauce if desired.

APPLE CINNAMON CHIMICHANGAS

Steps:

• Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
• Place cinnamon sugar in a shallow dish.
• Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.
• Heat oil in a large, deep saucepan over medium heat.
• Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.

APPLE PIE CHIMICHANGAS

Steps:

• Heat about 1/2-inch of oil in a large deep skillet over medium heat until oil reaches 350℉
• Mix sugar and cinnamon in a small bowl; set aside.
• To make tortillas more pliable, place the stack of 8 between 2 paper towels and sprinkle towels with about 1 tsp water. Microwave on high for 10-15 seconds.
• Place about 1/4 cup of the pie filling in the center of each tortilla. Roll up egg-roll style. Secure end with a toothpick. Repeat for remaining tortillas.
• Fry 2-3 chimichangas at a time, about 3-4 minutes each side until golden brown. Drain on paper towels.
• Repeat for remaining chimichangas.
• Roll warm chimichangas in cinnamon sugar. Serve with caramel sauce if desired.

APPLE CHIMICHANGAS

Steps:

• Place apples, sugar, water, butter, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat. Stir until well blended, then cook, stirring frequently, until apples have softened and mixture has thickened, about 10 minutes. Remove from heat.
• Heat oil in a skillet over medium heat.
• While oil is heating, spoon some apple mixture onto each tortilla and roll up, tucking in the ends, like a burrito. Fry chimichangas in the hot oil until golden, about 2 minutes per side. Serve warm.