Ingredients:
For the Apple Pie Filling:
2 apples (peeled and chopped into cubes)
½ teaspoon cinnamon
⅛ cup cornstarch
⅓ cup sugar
1 cup water
⅛ teaspoon nutmeg
½ teaspoon vanilla extract
Pinch of salt
1 teaspoon lemon juice
For the Chimichangas:
4 small flour tortillas
¼ cup sugar
½ tablespoon cinnamon
4-5 teaspoons caramel sauce
¼ cup vegetable oil
Instructions:
Make the Apple Pie Filling:
Peel and chop the apples into cubes. Set them aside.
In a saucepan, combine water, sugar, salt, lemon juice, cinnamon, vanilla, nutmeg, and cornstarch. Stir well and heat over medium heat for about 3 minutes, stirring occasionally.
Once the mixture thickens, add the apples. Cook for an additional 10 minutes, or until the apples are soft. Remove from heat and set aside to cool for a few minutes.
Prepare the Chimichangas:
In a small bowl, mix together sugar and cinnamon for coating.
Place a small drizzle of caramel sauce (about 1 teaspoon) in the center of each tortilla and spread it out.
Spoon the cooled apple filling over the caramel sauce.
Fold in the sides of the tortilla and roll it up into a chimichanga. Secure with a toothpick.
Fry the Chimichangas:
Heat vegetable oil in a pan over medium heat.
Carefully place each chimichanga in the hot oil. Fry on all sides until golden brown and crispy, about 2-3 minutes per side. Remove from the pan and place on a paper towel to drain excess oil.
Coat with Cinnamon-Sugar:
While the chimichangas are still warm, roll them in the cinnamon-sugar mixture to coat them evenly.
Drizzle with additional caramel sauce before serving.
Serving Tips:
Serve warm with a scoop of vanilla ice cream or extra caramel sauce for an indulgent treat!
Storage:
These are best served fresh but can be stored in an airtight container for up to 2 days. Reheat in a hot oven or toaster oven to crisp them up again.
