INGREDIENTS
APPLE PIE FILLING::
2 apples, peeled and chopped into cubes (I used Granny Smith)
½ tsp cinnamon
⅛ cup cornstarch
⅓ cup sugar
1 cup water
⅛ tsp nutmeg
½ tsp vanilla extract
pinch of salt
1 tsp lemon juice
CHIMICHANGAS:
4 small flour tortillas
¼ cup sugar
½ tbsp cinnamon
4-5 tsp Caramel Sauce
¼ cup Vegetable Oil
INSTRUCTIONS
Peel the apples, cut them into cubes and set aside.
Pour the water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, cornstarch in a saucepan and stir. Put on medium heat to cook for a few minutes (about 3 min), stirring occasionally.
When the mixture thickens, add the apples and cook for about 10 minutes until apples are soft . Remove from heat to cool for a few minutes.
On each tortilla, put 1 teaspoon of caramel sauce and spread in the middle of tortillas. Put the apple filling over caramel sauce. Close tortilla on both sides and roll it in chimichanga.
Consolidate with a toothpick and fry briefly in hot oil. Rotate chimichanga on all sides to golden brown. Put on a towel to get rid of excess oil.
Then roll the warm chimichanga in sugar and cinnamon mix and pour over the caramel sauce.