Caramel Apple Chimichangas Recipe
Ingredients:
- 4 large flour tortillas
- 2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
- 2 tbsp butter
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg (optional, for warmth)
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
- Oil, for frying (vegetable or canola)
Instructions:
- Prepare the Apple Filling:
- In a skillet over medium heat, melt the butter. Add the diced apples, 1/4 cup of sugar, 1/2 tsp cinnamon, and nutmeg. Cook for about 5-7 minutes, stirring occasionally, until the apples are softened and the sugar mixture is bubbly. Remove from heat and let cool slightly.
- Assemble the Chimichangas:
- Warm the tortillas slightly to make them easier to roll (10 seconds in the microwave works well).
- Spoon 1-2 tablespoons of caramel sauce onto the center of each tortilla. Place a spoonful of the cooked apple mixture on top of the caramel sauce.
- Fold in the sides of each tortilla and roll it up tightly, burrito-style, to secure the filling.
- Fry the Chimichangas:
- In a deep skillet, heat about 1 inch of oil to 350°F (175°C).
- Carefully place each chimichanga in the hot oil, seam side down, and fry for about 1-2 minutes per side, or until golden brown and crispy. Use tongs to turn them and ensure even frying.
- Remove the chimichangas and drain on paper towels.
- Coat the Chimichangas:
- In a shallow dish, mix 1/2 cup of sugar and 1 tsp cinnamon. Roll each warm chimichanga in the cinnamon-sugar mixture until well-coated.
- Serve:
- Drizzle with additional caramel sauce if desired, and serve warm.
These caramel apple chimichangas make a deliciously crispy dessert with a gooey, spiced filling—perfect with a scoop of vanilla ice cream! Enjoy!
