Hi friends! I hope you had a fun Cinco de Mayo. Brett had a 3 month old photo session and then we headed over to a relative’s house where we each enjoyed a margarita, chips/dip and enchiladas. Later that night, Brett made fried cinnamon apple chimichangas to enjoy while we watched the Amazing Race. They were dee-lish.
We used this recipe.
1 1/2 to 2 cups water
1/4 cup cornstarch
3/4 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
4 apples, cored and chopped bite-sized (we used Granny Smith)
8-12 flour tortillas (We used 10 medium MexAmerica tortillas)
1/2 cup sugar
1 tablespoon cinnamon
Oil for frying
Cut up the apples into small bite-sized pieces.
In a large skillet or saucepan, mix all the filling ingredients except the apples and bring to a boil.
Cook for about 3 to 5 minutes until the mixture becomes really thick.
Add the chopped apples, cover, and reduce to a simmer, stirring occasionally until the apples are tender. This took about 30 minutes.
Once the apples are tender, set the mixture aside until cool. We put it in the fridge to speed up the cooling.
Mix together the remaining cinnamon and sugar in a bowl.
Scoop the apple filling into the flour tortillas. We used about 1/3 cup for each chimichanga.
Roll over the one side of the tortilla.
Fold in both sides, then roll up the rest of the tortilla.
Once all the chimichangas are rolled up and ready, add about a quarter inch of oil for frying in a large heavy bottomed or deep cast iron skillet. Heat it until medium-hot. Using tongs, lower the Chimichangas into the hot oil one at a time. Let them fry for maybe 30 seconds per side, then move them off to drain on a paper towel once golden brown. We had to fry them in several batches, 2-3 at a time.
Roll each one around in the cinnmamon sugar mix while still moist, then put on another plate while you fry and coat the rest.
Let cool a little, but I suggest enjoying them while warm…and with a scoop (or two) of ice cream of course!
Just as a side note, we had a few leftover that we ate tonight. They weren’t as crispy or good the second night, but were really good the first night. So eat as many as you can the first night…tough job, right?
Also, I recommend a splatter-screen when frying the chimichangas. We don’t have one and it made a M-E-S-S everywhere! Brett made sure to tell me several times that we will be buying a splatter screen the next time we see one.
Thank you to MexAmerica for sending me the delicious tortillas to make this tasty recipe! I received the following 3 varieties:
100% Whole Wheat Tortillas with Honey (mmm…these would make a tasty snack with peanut butter and banana!)
Corn Tortillas (Gluten-free!)
Learn more about MexAmerica:Products Page: http://mexamericafoods.com/