Description
Caramel Apple Chimichangas
This Caramel Apple Chimichangas dessert is the ultimate fall treat, combining the warm, spiced flavors of apple pie with the crispy, golden goodness of fried chimichangas. Perfect for a quick indulgent snack or dessert!
Ingredients:
Apple Pie Filling:
2 apples (peeled and chopped into cubes, Granny Smith works well)
1/2 tsp cinnamon
1/8 cup cornstarch
1/3 cup sugar
1 cup water
1/8 tsp nutmeg
1/2 tsp vanilla extract
Pinch of salt
1 tsp lemon juice
Chimichangas:
4 small flour tortillas
1/4 cup sugar
1/2 tbsp cinnamon
4-5 tsp caramel sauce
1/4 cup vegetable oil
Instructions:
Prepare the Apple Pie Filling:
Peel and chop the apples into cubes and set aside.
In a saucepan, combine water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, and cornstarch. Stir until mixed.
Cook over medium heat for about 3 minutes, stirring occasionally, until the mixture thickens.
Add the chopped apples and cook for about 10 minutes, until the apples are soft. Remove from heat and allow to cool for a few minutes.
Assemble the Chimichangas:
Mix sugar and cinnamon in a small bowl and set aside.
On each tortilla, spread 1 teaspoon of caramel sauce in the center.
Spoon the apple filling over the caramel sauce.
Fold in the sides of the tortilla and roll it up to form a chimichanga. Secure with a toothpick if necessary.
Fry the Chimichangas:
Heat vegetable oil in a pan over medium heat.
Carefully fry each chimichanga, turning on all sides until golden brown and crispy.
Remove from the oil and drain on paper towels.
Serve:
While still warm, roll the chimichangas in the cinnamon-sugar mix.
Drizzle with extra caramel sauce for an extra indulgent touch.
Enjoy!
Serve these Caramel Apple Chimichangas warm for a perfect fall dessert! They’re crispy on the outside, warm and gooey on the inside, with a sweet apple and caramel filling that everyone will love!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed steps for perfect chimichangas every time. First, ensure your apple filling is completely cooled before assembling; a warm filling will make the tortillas soggy and difficult to handle. When assembling, place the tortilla on a flat surface, add the caramel and a generous spoonful of filling, but leave a 1-inch border around the edges. Fold the sides inward tightly, then roll from the bottom up, pressing firmly to seal. If the tortilla won’t stick, use a dab of water on the edge as “glue.” For frying, maintain a consistent medium heat. The oil should shimmer but not smoke. Use tongs to carefully place the chimichanga seam-side down first to seal it, then turn to brown all sides evenly until deeply golden.
Serving Suggestions
Elevate your dessert presentation by serving these chimichangas with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a textural contrast, sprinkle with chopped toasted pecans or walnuts. A side of warm, extra caramel sauce for dipping is non-negotiable. For a festive touch during the holidays, dust with a light sprinkle of powdered sugar or a pinch of flaky sea salt to balance the sweetness.
How-to Summary
To create Caramel Apple Chimichangas: 1) Cook a spiced apple pie filling until thickened and let it cool. 2) Mix cinnamon and sugar for coating. 3) Fill tortillas with caramel and apple filling, then fold and roll tightly. 4) Fry in hot oil until golden and crispy on all sides. 5) Drain, roll in cinnamon sugar, and serve warm with extra caramel.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a lighter version, brush the assembled chimichangas with melted butter or oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crisp.
How do I store and reheat leftovers? Store cooled chimichangas in an airtight container for up to 2 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-8 minutes to restore crispiness; microwaving will make them soggy.
Can I use store-bought apple pie filling? Absolutely. For a shortcut, use one 14-oz can of prepared filling. Drain some of the excess liquid to prevent sogginess.
What’s the best way to prevent the chimichangas from bursting during frying? Avoid overfilling, ensure the filling is cool, and seal the tortilla tightly. Frying seam-side down first also helps seal it shut.
Can I make these ahead of time? You can prepare the filling a day in advance. Assemble and fry just before serving for the best texture.
Common Mistakes to Avoid
- Using hot apple filling, which steams the tortilla and causes tearing.
- Overfilling the tortilla, making it impossible to seal properly.
- Frying in oil that is too cool (leads to greasy, soggy results) or too hot (burns the outside before the inside warms).
- Skipping the draining step on paper towels, leaving excess oil on the surface.
- Not securing the roll tightly, causing the chimichanga to open and spill filling into the oil.
Conclusion
Caramel Apple Chimichangas are a brilliantly fun and delicious twist on classic fall flavors. By combining a homemade spiced apple filling with the irresistible crunch of a fried tortilla, this dessert is guaranteed to impress. Mastering the simple techniques of proper sealing and temperature control will yield perfect, crowd-pleasing results every time. They are the ultimate shareable treat for any autumn gathering or cozy night in.