Apple Cinnamon Chimichangas

Chimichangas for dessert? Swap out the traditional savory filling of rice, beans, and meat for sweet apple pie filling, then roll the deep-fried bundles in cinnamon sugar and drizzle with honey if desired.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course lunch/dinner

Cuisine Mexican

Servings 15 people

Calories 2116 kcal

Equipment

1 Small Pot For warming apple pie filling
1 Shallow dish For cinnamon sugar
1 Large, Deep Saucepan or Dutch Oven For deep-frying
1 Deep-Fry Thermometer Crucial for oil temperature control
1 Tongs For safe handling during frying

Ingredients

Main

1 21 ounce can apple pie filling
½ cup cinnamon sugar
15 6 inch flour tortillas
1 ½ cups oil for frying
15 toothpicks

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 filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.
Heat oil in a large, deep saucepan over medium heat.
Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

Notes

Achieving the perfect chimichanga hinges on oil temperature; aim for 350-375°F (175-190°C) for a golden, crisp exterior without greasiness. Use a thermometer for accuracy. Ensure tortillas are tightly sealed to prevent filling from escaping during frying. For enhanced flavor, a pinch of nutmeg or a splash of bourbon in the apple filling can add depth. Don't overcrowd the pan, which lowers oil temperature and results in soggy chimichangas. Serve immediately with a scoop of vanilla bean ice cream or a drizzle of dulce de leche for an elevated dessert experience.