Yummy dessert chimichangas for taco night! Serve with whipped cream and extra cinnamon-sugar.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 chimichangas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place apples, sugar, water, butter, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat. Stir until well blended, then cook, stirring frequently, until apples have softened and mixture has thickened, about 10 minutes. Remove from heat.

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  • Heat oil in a skillet over medium heat.

  • While oil is heating, spoon some apple mixture onto each tortilla and roll up, tucking in the ends, like a burrito. Fry chimichangas in the hot oil until golden, about 2 minutes per side. Serve warm.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

240 calories; protein 2.9g; carbohydrates 39.9g; fat 8.3g; cholesterol 7.6mg; sodium 225.3mg. Full Nutrition
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