Recipe: Fruit Filled Chimichangas
Summary: These flour tortillas are filled with dried fruits, nuts, cinnamon and sugar then topped with a light custard sauce.
Ingredients
- 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
Instructions
- COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk.
- Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened.
- Remove from heat; stir in vanilla extract. Cover; keep warm.
- COMBINE water, apricots, apples, nuts, sugar and cinnamon in medium saucepan.
- Bring to a boil.
- Reduce heat to medium; cover.
- Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed.
- Cool for 15 minutes.
- PLACE ? cup filling in 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 to 4 minutes.
- Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown.
- Place on paper towels to soak. Remove wooden picks.
- 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
