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Mini Apple Chimichangas With Carmel Whipped Cream

Submitted by: | Source: Sandra Hoopes

Mini Apple Chimichangas with Carmel Whipped Cream

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2011-09-30 Other
3.3 11

These warm, cinnamon apples in a crispy, fried tortilla are my families favorite apple dessert. Top them off with this Carmel Whipped Cream.

  • Servings: 6
  • Prep Time: 15-20 minutes
  • Cook Time: 10 minutes
  • Total Time: 25-30 minutes

Ingredients:

Canola Oil, for frying
2 lb Granny Smith Apples, 4 to 6 medium apples
2 Tbsp Unsalted Butter
½ cup Packed Light Brown Sugar
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
Pinch Kosher Salt
1 tsp Fresh Lemon Juice
6 Fresh Medium Sized Flour Tortillas, about 10" diameter
1 cup Heavy Whipping Cream
2– 3 Tbsp Caramel Sauce, topping for ice cream
¼ cup Powdered Sugar
1 tsp Ground Cinnamon, for garnish
6 Small Cinnamon Sticks, optional

Directions:

Directions for Mini-Chimichangas Apple Pie Filling

Pre-heat oil to 375 degrees F in a deep fryer or medium pot filled no more than halfway while preparing chimichangas.

Peel, core and dice apples. Melt the butter in a saute pan over medium heat. Add the brown sugar and stir until the sugar is melted and smooth. Add apples. Saute until fork tender, but not mushy. Sprinkle cinnamon, nutmeg and salt over mixture and stir in lemon juice.

Directions for Assembling the Mini-Apple Chimichangas

Prepare tortillas by warming them slightly in the microwave. Tortillas will be more pliable when warm. Don’t over cook or they will dry out.

Spoon filling onto tortillas. Roll them into a burrito shape tucking the edges in as you roll. Secure with toothpicks.

Test the heat of the oil with scraps of tortilla. The tortillas should bubble and float to the top when the oil is the proper temperature. Do not add the chimichangas until bubbles appear. Fry the apple chimichangas two or three at a time until golden brown and crispy, not hard. Drain on paper towels. Remove the toothpicks when they have cooled slightly.

Pour cream into a chilled glass bowl. Whip halfway to soft peaks. Drizzle the caramel sauce into cream and continue whipping to medium to stiff peaks.

Dust apple chimichangas with powdered sugar. Top with a dollop of caramel whipped cream. Dust cream with ground cinnamon. Dress up the chimichanga with a cinnamon stick if desired.

Helpful Tips:

Try to get the thinnest tortillas possible. Thin tortillas are easier to fold and turn out really crispy. If you have leftover apple and brown sugar juices in your pan, use it in your oatmeal the next morning.