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

1. 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.
2. 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

1. Mix cinnamon and sugar in a shallow bowl and set aside.
2. Spoon apple pie filling across the bottom 1/3 of the tortilla.
3. 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.
4. 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.
5. 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.