Delicious Apple Cinnamon Chimichangas

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This little sweetness will make you say “how good” with every bite. Popular in the southwestern United States, chimichangas are usually stuffed with meat. Transformed into a dessert with a caramel and apple filling, this dessert will become your favorite quite quickly!

THE RETURNS……………………………………………………8 chimichangas

PREPARATION TIME…………………………………………30 minutes

COOKING TIME………………………………………………….5 to 8 minutes

Ingredients

  • 1¼ lbs (560 g) Granny Smith (3 medium) apples, peeled and cut into ½ inch (1 cm) cubes
  • 1 Tbsp (15 ml) lemon juice
  • 1 Tbsp (10 g) corn starch
  • 1 Tbsp (15 ml) water
  • ½ cup (100 g) Brown Brown Sugar Redpath
  • ¼ cup (60 ml) 35%
  • 3 Tbsp. (42 g) unsalted butter
  • 1 tsp. (5 mL) vanilla extract
  • ½ tsp. (3 g) sell
  • 1 ½ tsp. (6 g) ground nutmeg
  • ¼ tsp. (1 g) ground cinnamon
  • ½ cup (100 g) Redpath
  • 8 granulated sugar-flour tortillas (6 in. / 15 cm in diameter)
  • vegetable oil for frying (such as canola, peanut or safflower oil)

preparation

  • Combine the apple cubes and lemon juice in a medium bowl. Cover with plastic wrap and set aside.
  • Whisk cornstarch with water in a small bowl and set aside.
  • Combine Redpath® Brown Sugar, 35% Cooking Cream, butter, vanilla extract, and salt in a thick-bottomed saucepan. Heat over medium-high heat and bring to a boil. Cook, stirring constantly, for seven minutes to thicken the sauce.
  • Add cornstarch mixture and boil for three minutes.
  • Remove sauce from heat and add apples, ½ tsp nutmeg, and cinnamon.
  • Combine Redpath® Granulated Sugar and remaining nutmeg in a small deep bowl. Set aside.
  • Cover a cookie sheet with paper towels.
  • Spread a tortilla and place ¼ cup (60 mL) of the apple filling in the center. Fold the sides and roll tightly. Place the chimes at the bottom and repeat with the other tortillas.
  • Pour the oil into a large heavy-bottomed pan or cast iron pan at a height of ½ inch (1 cm) and heat over medium heat until the oil reaches 365°F (185°C).