Caramel Apple Chimichangas

A delicious, crispy fall dessert, these Caramel Apple Chimichangas are filled with a sweet apple pie filling and caramel sauce, then fried to golden perfection and coated in cinnamon-sugar. A perfect autumn treat!

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:

1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ 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.

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