Spiced Apple Chimichanga
Back to Recipes & MoreIngredients
- 1 1/4 lbs (560 g) granny smith apples (3 medium), peeled and diced into ½ in (1 cm) pieces
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (10 g) cornstarch
- 1 tbsp (15 ml) water
- ½ cup (100 g) Redpath ® Golden Yellow Sugar
- ¼ cup (60 ml) heavy cream
- 3 tbsp (42 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- ½ tsp (3 g) salt
- 1 ½ tsp (6 g) ground nutmeg
- ¼ tsp (1 g) cinnamon
- ½ cup (100 g) Redpath ® Granulated Sugar
- 8 (6 in / 15 cm) flour tortillas
- vegetable oil for frying (such as canola, safflower or peanut)
Instructions
1. Combine the diced apple and lemon juice in a medium bowl. Cover with plastic wrap and set aside.
2. Whisk together cornstarch and water in a small bowl; set aside.
3. In a medium heavy bottomed saucepan, combine Redpath ® Golden Yellow Sugar, cream, butter, vanilla and salt. Set over medium-high heat and bring to a boil. Cook, stirring constantly, until sauce thickens, about 7 minutes.
4. Add the cornstarch mixture and boil for 3 minutes.
5. Remove sauce from heat and stir in the apples, ½ tsp (2 g) of nutmeg and cinnamon.
6. In a small shallow dish, combine Redpath ® Granulated Sugar with the remaining nutmeg; set aside.
7. Line a baking sheet with paper towels.
8. Lay out 1 tortilla and spoon ¼ cup (60 ml) of apple filling down the centre. Fold in sides, roll up tightly and set aside, with the seam side facing down; repeat with remaining tortillas and filling.
9. Pour oil into a large heavy pot or skillet, so that it reaches a depth of ½ inch (1 centimetre), and place over medium heat, bringing oil to 365°F (185°C).
10. Carefully add chimichangas (without crowding) to the hot oil, seam side facing down, and fry until golden brown, about 2 minutes on each side. Remove and place chimichangas on the paper towel lined baking sheet, in order to absorb excess grease. Cool for a minute, and roll chimichangas in the sugar nutmeg mixture. Repeat with remaining chimichangas, if multiple batches are necessary.
11. Serve warm with whipped cream or vanilla ice cream.
- Spiced Apple Chimichangas can be baked instead of fried. Preheat oven to 375°F (190°C), place filled and rolled chimichangas on a baking sheet and brush with 1 tbsp (14 g) of melted butter, and bake until light golden brown; about 20 minutes. Sprinkle with nutmeg sugar and serve.
