Apple Cinnamon Chimichangas offer a delightful dessert alternative to the traditionally savory Mexican dish. These sweet chimichangas are stuffed with a spiced apple filling, wrapped in a flour tortilla, and fried until crispy, then dusted with cinnamon sugar. Perfect for an autumn treat or a unique dessert at any gathering, they combine the cozy flavors of apple pie with the crispy texture of a chimichanga.
Ingredients Overview
Apples
- Why This Ingredient? Apples are the main filling of the chimichangas, chosen for their natural sweetness and texture which softens beautifully when cooked.
- Health Benefits: Apples are high in fiber and vitamin C, aiding in digestion and immune function.
Cinnamon
- Why This Ingredient? Cinnamon adds a warm, spicy flavor that is synonymous with apple desserts, enhancing the filling’s taste.
- Health Benefits: Cinnamon is known for its anti-inflammatory properties and can help regulate blood sugar levels.
Flour Tortillas
- Why This Ingredient? Flour tortillas serve as the outer shell, crisping up during frying to create a delightful contrast to the soft apple filling.
- Health Benefits: Provides carbohydrates for energy; opting for whole wheat tortillas can increase fiber intake.
Sugar
- Why This Ingredient? Sugar sweetens the apple filling and is also used in the cinnamon-sugar coating that gives the chimichangas their signature sweet finish.
- Health Benefits: While moderation is key, sugar can provide a quick energy boost.
Substitutions
For those with specific dietary preferences or restrictions, consider these alternatives:
- Apples: Pears can be used as a substitute for a different yet equally delicious filling.
- Flour Tortillas: Gluten-free tortillas can be used to accommodate those with gluten sensitivities.
- Sugar: Coconut sugar or a sugar substitute like stevia can be used for a lower glycemic impact.
Recipe
Yield: Makes 8 chimichangas
Ingredients with Measurements
- 4 cups apples, peeled, cored, and finely chopped
- 1/2 cup sugar, plus more for coating
- 2 teaspoons cinnamon, plus more for coating
- 8 flour tortillas (8-inch size)
- 4 tablespoons butter, melted
- Vegetable oil for frying
Instructions
- Prepare the Apple Filling: In a medium saucepan, combine apples, sugar, and cinnamon. Cook over medium heat for about 10 minutes, stirring occasionally, until apples are soft.
- Assemble Chimichangas: Spoon about 1/2 cup of the apple mixture onto the center of each tortilla. Fold in the sides and roll up the tortilla, securing with a toothpick if necessary.
- Fry the Chimichangas: Heat oil in a deep fryer or large skillet to 375°F (190°C). Fry the chimichangas until golden brown and crispy, about 2-3 minutes per side.
- Coat with Cinnamon Sugar: Brush each chimichanga with melted butter, then roll in a mix of cinnamon and sugar.
- Serve: Enjoy warm, ideally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Nutrition
Each serving approximately contains:
- Calories: 350
- Carbs: 50g
- Fats: 15g
- Protein: 4g
Storage Instructions
Apple Cinnamon Chimichangas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.
Conclusion
Apple Cinnamon Chimichangas are a fantastic fusion dessert that brings together the sweetness of apples and cinnamon with the crispy texture of a fried tortilla. Whether served as a special treat or part of a festive menu, these chimichangas are sure to impress.
FAQ
- Can I make these chimichangas in an air fryer? Yes, for a healthier option, you can cook them in an air fryer at 400°F (200°C) for about 8 minutes, turning halfway through.
- What are the best apples to use for the filling? Granny Smith apples are ideal for their tart flavor and firm texture, which holds up well during cooking.
Ingredients
- 1 (21 ounce) can apple pie filling
- 1/2 cup cinnamon sugar
- 15 (6 inch) flour tortillas
- oil for frying
Instructions
Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
Place cinnamon sugar in a shallow dish.
Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.
Heat oil in a large, deep saucepan over medium heat.
Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.