Cinnamon Apple Dessert Chimichangas

Ingredients
Apple Pie Filling
- 4 baking apples, chopped
- 1 1/2 cups water
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 Tbs. lemon juice
Chimichangas
- 8-10 Del Angel Uncooked flour tortillas
- 1/2 cup sugar
- 1 Tbs. cinnamon
- Oil for frying
Directions
Apple Pie Filling
- Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick.
- Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.
Chimichangas
- Mix cinnamon and sugar in a shallow bowl and set aside.
- Spoon apple pie filling across the bottom 1/3 of the tortilla.
- Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.
- Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown.
- Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.