Description
Mexican dessert magic comes alive with caramel apple chimichangas, crispy golden pockets filled with sweet cinnamon-spiced apples and drizzled with rich caramel sauce. Crunchy exterior and gooey interior make these treats irresistible for anyone craving a delightful twist on classic apple pie.
Ingredients
Scale
Main Ingredients:
- 2 Granny Smith apples, peeled and chopped into cubes
- 4 small flour tortillas
- ¼ cup vegetable oil
Filling and Spices:
- ⅓ cup sugar
- ½ teaspoon cinnamon
- ¼ cup sugar (for coating)
- ½ tablespoon cinnamon (for coating)
- 1 cup water
- 1/8 teaspoon nutmeg
- 1/8 cup cornstarch
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
Sauce:
- 4–5 teaspoons caramel sauce
Instructions
- Prepare the apple mixture by peeling and dicing fresh apples into uniform cubes, creating a consistent texture for the filling.
- Craft a luxurious sauce base in a saucepan by whisking together water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, and cornstarch until smooth and well-integrated.
- Cook the sauce mixture over medium heat, stirring periodically, allowing it to transform and thicken into a glossy, rich consistency.
- Gently fold the chopped apples into the thickened sauce, simmering until the fruit becomes tender and absorbs the aromatic flavors.
- Remove the apple filling from heat and let it cool slightly, allowing the flavors to meld and intensify.
- Lay out soft tortillas and spread a delicate layer of caramel sauce at the center of each wrap.
- Carefully spoon the warm apple filling onto the caramel-coated tortillas, ensuring even distribution.
- Expertly fold the tortilla edges inward, creating a tight, sealed packet that encases the sweet filling completely.
- Secure each chimichanga with a toothpick to prevent unraveling during cooking.
- Heat vegetable oil in a skillet, bringing it to the perfect temperature for frying.
- Carefully introduce the chimichangas to the hot oil, rotating them to achieve an evenly golden, crispy exterior.
- Transfer the fried treats to a paper towel-lined plate to drain excess oil and maintain their crisp texture.
- Create a fragrant coating by mixing sugar and cinnamon in a shallow dish.
- While still warm, roll each chimichanga in the cinnamon-sugar mixture, ensuring a complete and even coverage.
- Finish by drizzling additional caramel sauce over the top, creating an irresistible presentation that promises decadent flavor.
Notes
- Perfectly balance sweet and crispy textures with homemade apple filling and caramel sauce for a delightful dessert experience.
- Customize the spice level by adjusting cinnamon and nutmeg quantities to match your taste preferences.
- Use firm apples like Granny Smith or Honeycrisp to maintain structure and prevent soggy chimichangas during frying.
- Seal tortillas tightly with toothpicks to prevent filling from leaking while creating a golden, crunchy exterior.
- Control oil temperature between 350-375°F for even browning and preventing greasy results.
- Serve immediately after coating with cinnamon sugar to enjoy maximum crispiness and warm, gooey apple filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 352
- Sugar: 27 g
- Sodium: 165 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg