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.