4 baking apples, chopped (I used a mix of granny smith and gala apples)
1 1/2 cups water
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbs. lemon juice
Chimichangas
8-10 small tortillas
1/2 cup sugar
1 Tbs. cinnamon
Oil for frying
Carmel sauce
Directions:
Apple Pie Filling
Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil.
Cook for approximately 3 minutes, or until the mixture becomes very thick.
Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes).
Cool.
For the Chimichangas
Mix cinnamon and sugar in a shallow bowl and set aside.
Spoon apple pie filling across the bottom 1/3 of the tortilla.
Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.
Heat a small skillet with 1/2 an inch of oil and fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)
Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.
You can serve the chimichangas drizzled with caramel sauce if you desire.
