Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg