Baked Cinnamon Apple Chimichangas Recipe 4

APPLE CINNAMON CHIMICHANGAS

Apple Cinnamon Chimichangas image

Best Mexican-inspired breakfast or dessert! If you like, drizzle with honey.

Provided by 80percentgray

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 22m

Yield 15

Number Of Ingredients 4

Ingredients

1 (21 ounce) can apple pie filling
½ cup cinnamon sugar
15 (6 inch) flour tortillas
oil for frying

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.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 30.4 g, Fat 3.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 182.4 mg, Sugar 0.5 g

APPLE CHIMICHANGAS

Apple Chimichangas image

Yummy dessert chimichangas for taco night! Serve with whipped cream and extra cinnamon-sugar.

Provided by DEEVA1

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

4 medium apples - peeled, cored, and sliced
½ cup white sugar
½ cup water
2 tablespoons salted butter
1 tablespoon cornstarch
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup vegetable oil for frying, or as needed
8 (6 inch) flour tortillas

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.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 8.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 2.8 g, Sodium 225.3 mg, Sugar 20.3 g

APPLE CHIMICHANGAS

Apple Chimichangas image

Provided by Ingrid Hoffmann

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup butter
1/3 cup sugar
1 teaspoon ground cinnamon
1 large apple cored, with skin and cut in thin slices
1 large pear, not very ripe, cored with skin and cut in thin slices
1/4 cup tequila
4 flour tortillas
1 cup vegetable oil
Vanilla ice cream

Steps:

Heat a heavy medium skillet over medium heat and melt butter. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.
Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. Transfer them to a plate lined with paper towels to drain. Remove the toothpicks and cut in half.
Serve hot, topping with a scoop of the vanilla ice cream.

BAKED CINNAMON APPLE CHIMICHANGAS RECIPE - (4/5)

Baked Cinnamon Apple Chimichangas Recipe - (4/5) image

Provided by á-24743

Number Of Ingredients 10

Ingredients

6 gala apples, peeled, cored, and roughly chopped
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon fresh lime juice
1 teaspoon unflavored cornstarch
1 tablespoon water
10-12 (6 inch) flour tortillas
1/2 cup powdered sugar
1 tablespoon milk

Steps:

Melt butter in a large skillet over medium heat. Add the apples, sugar, and cinnamon to the skillet; mix to combine. Stir in lime juice. Cover and let cook over medium-low heat, stirring occasionally, until apples are fully cooked. In a small bowl, combine the water and cornstarch. Pour into the apple mixture and let cook for about a minute or until the juice from the apples has thickened slightly. Remove from heat and let cool to room temperature. Preheat oven to 350 degrees. Heat the flour tortillas in skillet over medium heat until soft and pliable. Spoon 2 tablespoons of apple filling into center of each tortilla. Fold in the sides to seal in the filling, and roll up the tortilla like your would a burrito. Place seam side down on a lightly greased baking sheet. With the tip of a very sharp knife, carefully cut 2-3 diagonal slits on top of each chimichanga. Bake at 350 degrees for 12-15 minutes or until light golden brown and crisp to the touch. Stir together 1/2 cup powdered sugar with tablespoon of milk, until well combined. If too thick add a little more milk until desired consistency. Drizzle the glaze over the chimichangas.

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