Description
Crispy golden apple pie chimichangas blend Mexican and American culinary traditions into a delightful dessert surprise. Sweet cinnamon-spiced apple filling wrapped in a crunchy tortilla creates a mouthwatering treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large apples
- 1 package flour tortillas
- 1/2 cup granulated sugar
Filling Components:
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp lemon juice
- 1/4 cup butter
Frying and Topping Ingredients:
- 2 cups vegetable oil (for frying)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Peel and core the apples, then slice them into thin, uniform wedges to ensure even cooking and consistent texture.
- In a spacious skillet, melt butter over medium heat until it becomes golden and fragrant.
- Add sliced apples to the skillet, stirring gently to coat with melted butter and prevent sticking.
- Sprinkle granulated sugar, ground cinnamon, nutmeg, and salt over the apples, creating a rich, aromatic filling.
- Drizzle lemon juice into the mixture, which will help balance sweetness and prevent apple browning.
- Simmer the apple mixture for 8-10 minutes, stirring occasionally, until apples soften and liquid reduces to a thick, glossy consistency.
- Remove apple filling from heat and allow to cool slightly, ensuring it won’t tear the tortillas.
- Warm tortillas briefly to increase flexibility and prevent cracking during assembly.
- Spoon the apple mixture onto the center of each tortilla, leaving space around the edges for folding.
- Carefully fold tortilla edges inward, creating a tight, sealed packet to prevent filling from leaking during frying.
- Heat vegetable oil in a deep skillet or fryer to 375°F, maintaining a consistent temperature.
- Gently place chimichangas into hot oil, frying 2-3 at a time to avoid overcrowding.
- Fry each chimichanga for 2-3 minutes per side until golden brown and crispy.
- Remove chimichangas with a slotted spoon, allowing excess oil to drain on paper towels.
- Dust with powdered sugar and vanilla extract just before serving for a sweet, aromatic finish.
Notes
- Use crisp, firm apples like Granny Smith or Honeycrisp for better texture and balanced tartness in the filling.
- Allow apple mixture to cool completely to prevent soggy tortillas and ensure a crisp golden exterior when frying.
- Seal chimichanga edges tightly by pressing down with a fork to create a secure seal and prevent oil seepage during frying.
- For a healthier version, consider baking chimichangas at 400°F for 15-20 minutes instead of deep-frying, brushing with egg wash for golden color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg