Wednesday June 19th 2019

Fruit Filled Chimichangas

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Rating: 3.8/5 (4 votes cast)

Recipe: Fruit Filled Chimichangas

Summary: These flour tortillas are filled with dried fruits, nuts, cinnamon and sugar then topped with a light custard sauce.


  • 1/3 cup granulated sugar

  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup Evaporated Milk
  • 1/3 cup water
  • 1 egg yolk, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups water
  • 1 cup chopped dried apricots
  • 1 cup chopped dried apples
  • 3/4 cup chopped nuts
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 12 (8 inch) soft taco-size flour tortillas, warmed
  • 1 cup vegetable oil


  1. COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk.
  2. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened.
  3. Remove from heat; stir in vanilla extract. Cover; keep warm.
  4. COMBINE water, apricots, apples, nuts, sugar and cinnamon in medium saucepan.
  5. Bring to a boil.
  6. Reduce heat to medium; cover.
  7. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed.
  8. Cool for 15 minutes.
  9. PLACE ? cup filling in center of each tortilla.
  10. Fold into burritos; secure ends with wooden picks.
  11. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.
  12. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown.
  13. Place on paper towels to soak. Remove wooden picks.
  14. Serve with Cinnamon Custard Sauce.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: Mexican

Fruit Filled Chimichangas, 3.8 out of 5 based on 4 ratings
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