Golden and crispy on the outside, these caramel apple chimichangas blend the sweetness of ripe apples with a rich, buttery caramel sauce.
The perfect dessert combines traditional Mexican flair with a decadent twist that’ll make your taste buds dance.
Warm spices like cinnamon weave through soft apple pieces, tucked inside a beautifully fried tortilla wrapper.
Each bite promises a delightful crunch that gives way to a luscious, gooey center.
The contrast between the crisp exterior and the tender filling creates a symphony of textures that’s simply irresistible.
Sprinkled with a light dusting of powdered sugar, these chimichangas are a show-stopping treat that turns an ordinary evening into something extraordinary.
Get ready to indulge in a dessert that promises pure culinary bliss.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 350 kcal
Servings: 5
Caramel Apple Chimichangas – What You’ll Need
For Apple Filling:
Apples: Select crisp, tart varieties like Granny Smith for perfect texture and balanced sweetness.
Lemon Juice: Prevents apple browning and adds bright, zesty undertone.
Cinnamon: Warm spice that enhances apple's natural sweetness.
Nutmeg: Subtle, earthy note that complements apple's flavor profile.
Vanilla Extract: Deepens flavor complexity and adds aromatic warmth.
Cornstarch: Creates silky, thickened filling without lumps.
Sugar: Caramelizes and sweetens apple mixture.
Salt: Balances and intensifies overall flavor.
For Wrapping And Frying:
Flour Tortillas: Soft, pliable wrappers that crisp beautifully when fried.
Vegetable Oil: Provides clean, neutral medium for achieving golden-brown crunch.
Toothpicks: Keeps chimichangas tightly sealed during frying.
For Finishing And Serving:
Caramel Sauce: Adds rich, indulgent sweetness and glossy finish.
Ground Cinnamon: Provides warming, aromatic dusting for final touch.
Tools to Prepare Caramel Apple Chimichangas
Large Skillet: Essential for frying chimichangas to golden perfection.
Medium Saucepan: Perfect for cooking apple filling and creating delicious sauce.
Sharp Knife: Needed to chop apples into even cubes.
Cutting Board: Provides safe surface for chopping ingredients.
Wooden Spoon: Great for stirring apple mixture while cooking.
Paper Towel-Lined Plate: Helps drain excess oil from fried chimichangas.
Small Bowl: Used for mixing cinnamon sugar coating.
Toothpicks: Keeps chimichangas tightly sealed during frying.
How to Make Caramel Apple Chimichangas at Home
Apple Magic Creating the heart of these delightful treats begins with transforming simple apples into a rich, spiced filling that will make taste buds dance.
Caramel Foundation Spreading a golden layer of sweet caramel across soft tortillas creates a dreamy base that adds depth and richness to every bite.
Wrapping Technique Carefully folding tortillas into neat little packages ensures each chimichanga becomes a perfectly sealed pocket of deliciousness.
Crispy Transformation Gently lowering the wrapped bundles into hot oil transforms them into golden, crunchy wonders with a satisfying exterior that crackles with each bite.
Final Flourish Dusting the warm chimichangas with a sparkling blend of cinnamon and sugar provides the ultimate finishing touch, creating a dessert that looks as spectacular as it tastes.
Tips for Crispy Caramel Apple Chimichangas
Choose firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture in your filling.
Warm tortillas slightly before filling to make them more pliable and reduce the chance of cracking during rolling.
Use a candy thermometer to maintain oil at 350°F for perfectly crispy, golden-brown chimichangas without absorbing excess oil.
Swap apple pie spices with pumpkin pie seasoning or add chopped pecans for extra crunch and autumn-inspired flavor.
Prepare the apple filling and assembled chimichangas in advance, then refrigerate and fry just before serving for convenient entertaining.
Serving Caramel Apple Chimichangas
Dessert Companion Delights: A scoop of vanilla ice cream adds creamy contrast to the warm, crispy chimichangas, creating a heavenly texture combination.
Sweet Drizzle Magic: Extra caramel sauce can be served in a small dipping bowl, allowing guests to add more sweetness according to their preference.
Festive Presentation Twist: Arrange the golden-brown chimichangas on a rustic wooden board with scattered cinnamon sticks and fresh apple slices for an eye-catching dessert display that celebrates the recipe's flavors.
Beverage Pairing Suggestion: A steaming mug of spiced chai tea or hot apple cider complements the warm, cinnamon-sugar coated chimichangas, enhancing the overall dessert experience.
Storage for Caramel Apple Chimichangas
Smart Timing Strategies: These caramel apple chimichangas work perfectly for weekend brunches, dessert parties, or special family gatherings. Prepare the apple filling earlier in the day to save cooking time during meal preparation.
Refrigeration Wisdom: Store leftover chimichangas in an airtight container inside the refrigerator for up to 3 days. Remember that the crispy exterior might soften slightly during storage, so reheat in a preheated oven at 350°F for maximum crunchiness.
Freezing Potential: Assemble uncooked chimichangas and layer them between parchment paper in a freezer-safe container. They can remain frozen for approximately 1 month. Thaw in the refrigerator overnight before frying to maintain their delightful texture.
Advance Preparation Hack: Create the apple filling and caramel sauce up to 2 days before your planned serving time. Keep both components separately refrigerated, which streamlines the final cooking process and reduces kitchen stress.
Golden-crusted caramel apple chimichangas promise a delightful Mexican-inspired dessert that blends crispy pastry with sweet, spiced apple filling. Cinnamon-dusted and drizzled with caramel sauce, these treats invite home cooks to savor a perfect balance of textures and flavors.
Ingredients
Scale
4 small flour tortillas
2 Granny Smith apples, peeled and chopped into cubes
¼ cup (60 ml) vegetable oil
⅓ cup (67 g) sugar
¼ cup (50 g) sugar (for coating)
½ tbsp cinnamon
½ tsp cinnamon (for coating)
1 cup (240 ml) water
1/8 cup (15 g) cornstarch
1/8 tsp nutmeg
½ tsp vanilla extract
1 tsp lemon juice
4–5 tsp caramel sauce
Pinch of salt
Instructions
Prepare Filling: Peel and dice apples into uniform cubes, creating a consistent base for the chimichanga filling.
Craft Sauce: Whisk water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, and cornstarch in a saucepan until smooth, developing a rich foundational flavor profile.
Cook Sauce: Simmer the mixture over medium heat, stirring periodically until it transforms into a glossy, thickened consistency that will bind the apple filling.
Combine Filling: Incorporate chopped apples into the thickened sauce, cooking until fruit becomes tender and absorbs the aromatic spices completely.
Assemble Chimichangas: Lay out tortillas, spread caramel sauce at the center, then spoon cooled apple filling onto each wrap, folding edges inward to create sealed packets secured with toothpicks.
Fry Chimichangas: Heat vegetable oil in a skillet to the optimal frying temperature, carefully introducing the wrapped chimichangas and rotating to achieve a uniformly golden, crispy exterior.
Finish and Serve: Drain fried chimichangas on paper towels, then roll in a cinnamon-sugar mixture while warm, finishing with an extra caramel sauce drizzle for a decadent presentation.
Notes
Precise Apple Prep: Dice apples uniformly to ensure consistent cooking and texture throughout the filling.
Sauce Mastery: Whisk ingredients thoroughly to eliminate lumps and create a smooth, glossy caramel base that coats the apples perfectly.
Sealing Technique: Fold tortillas tightly and secure with toothpicks to prevent filling from leaking during frying, maintaining a crisp exterior.
Temperature Control: Monitor oil heat carefully to achieve a golden-brown, crispy chimichanga without burning or undercooking.
Focus: Studying how food affects health, learning about balanced diets, and understanding the nutritional needs of different people.
South African Chefs Academy, Cape Town
Program: Professional Culinary Arts Diploma
Focus: Practical cooking skills, focusing on healthy meal preparation and understanding various cooking methods.
Sophie Martin is the nutrition brain and feel-good foodie at Good Tasting Meals. With a degree in Human Nutrition from Stellenbosch University and chef training from the South African Chefs Academy, Sophie brings balance to the table, literally. She loves creating meals that are easy to make, great to eat, and good for your body too.
Her recipes are made for everyday living, with a little flair and a lot of heart. Sophie’s not here to count calories, she’s here to show you how fresh, simple food can fit into your life, taste amazing, and still be nourishing.
Sophie Martin
Co-Founder & Content Creator
Expertise
Education
Stellenbosch University, South Africa
South African Chefs Academy, Cape Town
Sophie Martin is the nutrition brain and feel-good foodie at Good Tasting Meals. With a degree in Human Nutrition from Stellenbosch University and chef training from the South African Chefs Academy, Sophie brings balance to the table, literally. She loves creating meals that are easy to make, great to eat, and good for your body too.
Her recipes are made for everyday living, with a little flair and a lot of heart. Sophie’s not here to count calories, she’s here to show you how fresh, simple food can fit into your life, taste amazing, and still be nourishing.