Cinnamon Chimichangas With Flour Tortillas Recipes

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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

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

CHICKEN CHIMICHANGAS {BAKED OR PAN FRIED}



Chicken Chimichangas {Baked or Pan Fried} image

Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 12

2 cups cooked and shredded chicken
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 cup salsa
2 cups Colby jack cheese (shredded)
2 ounces cream cheese (softened)
2 Tablespoons green onions (chopped)
1 15 ounce can refried beans
4 burrito size tortillas
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

Nutrition Facts : Calories 730 kcal, Carbohydrate 49 g, Protein 44 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 131 mg, Sodium 2114 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

CINNAMON CHIPS



Cinnamon Chips image

These easy Cinnamon Chips (Tortilla style) are a HUGE hit as an after school snack or party appetizer! With only 4 ingredients, these cinnamon tortilla chips can't be beat! Crunchy, sweet and oh so perfect with diced berries!

Provided by Janelle

Time 18m

Number Of Ingredients 4

1 cup sugar
4 Tablespoons cinnamon
12 Flour Tortillas
1/2 cup butter (1 stick), room temperature

Steps:

  • Preheat oven to 350*F
  • Cover cookie sheet with parchment paper or non-stick foil for easy cleanup.
  • Combine sugar and cinnamon in a small bowl until well mixed. Set aside.
  • Lay a tortilla onto your work space.
  • Spread a thin layer of butter over one side tortilla.
  • Sprinkle cinnamon sugar generously over tortilla.
  • Using a pizza cutter or sharp knife, cut tortillas into 8 slices, like you would a pizza.
  • Continue with remaining tortillas.
  • Once oven is preheated, place tortillas on cookie sheet and cook tortillas for 8 minutes or until edges start to turn golden.
  • DO NOT OVER COOK! These will go from perfect to burnt very quickly so keep an eye on them.
  • Once cooled, remove from cookie sheet and place in bowl.
  • Serve with favorite fruit salsa or dessert dip.

Nutrition Facts : Calories 238 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 236 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHOCOLATE CHIMICHANGAS WITH ICE CREAM



Chocolate Chimichangas With Ice Cream image

Imagine a a flour tortilla wrapped around your favorite chocolate bar then deep fried to a golden crisp and served with vanilla ice cream, chocolate syrup and garnished with chocolate shavings and a falling of cinnamon. :)

Provided by 2Bleu

Categories     Dessert

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 (2 ounce) milk chocolate candy bars (or use your favorite candy bar)
2 (10 inch) burrito-size flour tortillas
vegetable oil (for frying)
1/2 cup vanilla ice cream
1/4 cup chocolate syrup
1/2 ounce chocolate shavings
1/2 teaspoon cinnamon

Steps:

  • Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered.
  • Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
  • Pour oil to depth of 1 inch into a large skillet; heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 760.6, Fat 33, SaturatedFat 17.9, Cholesterol 28, Sodium 649.7, Carbohydrate 104, Fiber 6.9, Sugar 50.9, Protein 14

FRUIT-FILLED CHIMICHANGAS WITH CINNAMON CUSTARD



Fruit-Filled Chimichangas With Cinnamon Custard image

A traditional Mexican favourite, chimichanga is simply a burrito made with a flour tortilla which is folded then chilled to allow the edges to seal. The burrito is then fried until crisp - this one has a fruit filling and a sweet cinnamon custard to serve with.

Provided by kolibri

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 cups water
1 cup dried apricot, chopped
1 cup dried apple, chopped
3/4 cup nuts, chopped
1/2 cup sugar
1/2 teaspoon ground cinnamon
12 small soft flour tortillas
vegetable oil
powdered sugar (optional)
fresh mint leaves (optional)
1/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup evaporated milk
1/2 cup water
1 egg yolk, beaten lightly
1 teaspoon vanilla extract

Steps:

  • For chimichangas, combine water, apricots, apples, nuts, sugar and cinnamon in a medium saucepan. Bring to boil, reduce heat to medium and cover. Cook, stirring occasionally, for 10-15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
  • For the sauce, combine sugar, cornstarch and cinnamon in medium heavy duty saucepan. Gradually stir in the evaporated milk, water and egg yolk. Bring to boil over medium heat, stir constantly until mixture is slightly thickened. Removed from heat, stir in vanilla. Cover and keep warm.
  • Place 1/4 filling in the center of each tortilla. Fold into burritos: secure ends with wooden picks. Add vegetable oil to 1 inch depth in medium skillet - heat over high heat for 3-4 minutes. Place 2 or 3 chimichangas at a time in oil, fry until golden brown. Place on paper towels to dry, remove the wooden picks.
  • Serve with cinnamon custard sauce, and garnish with powdered sugar and fresh mint leaves.

Nutrition Facts : Calories 277.2, Fat 8.7, SaturatedFat 2.2, Cholesterol 21.8, Sodium 279.2, Carbohydrate 45.7, Fiber 3.2, Sugar 24.8, Protein 6

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