Baked Cinnamon Apple Chimichangas Recipe 45

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer apple slices in the bottom of an 8-inch glass baking dish.
• Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes.

Steps:

• Place apples, sugar, water, butter, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat. Stir until well blended, then cook, stirring frequently, until apples have softened and mixture has thickened, about 10 minutes. Remove from heat.
• Heat oil in a skillet over medium heat.
• While oil is heating, spoon some apple mixture onto each tortilla and roll up, tucking in the ends, like a burrito. Fry chimichangas in the hot oil until golden, about 2 minutes per side. Serve warm.

Steps:

• Heat a heavy medium skillet over medium heat and melt butter. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.
• Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
• In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. Transfer them to a plate lined with paper towels to drain. Remove the toothpicks and cut in half.
• Serve hot, topping with a scoop of the vanilla ice cream.

Steps:

• 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 of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.
• Heat oil in a large, deep saucepan over medium heat.
• Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.

Steps:

• Preheat oven to 375°F.
• Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
• Put apples in a non-stick pan; cover and place in the oven.
• Bake for 45 minutes, stirring at least once every 15 minutes.
• Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
• I like to put everything into my baking dish and then mix it since there is less to clean up.

Steps:

• Melt butter in a large skillet over medium heat. Add the apples, sugar, and cinnamon to the skillet; mix to combine. Stir in lime juice. Cover and let cook over medium-low heat, stirring occasionally, until apples are fully cooked. In a small bowl, combine the water and cornstarch. Pour into the apple mixture and let cook for about a minute or until the juice from the apples has thickened slightly. Remove from heat and let cool to room temperature. Preheat oven to 350 degrees. Heat the flour tortillas in skillet over medium heat until soft and pliable. Spoon 2 tablespoons of apple filling into center of each tortilla. Fold in the sides to seal in the filling, and roll up the tortilla like your would a burrito. Place seam side down on a lightly greased baking sheet. With the tip of a very sharp knife, carefully cut 2-3 diagonal slits on top of each chimichanga. Bake at 350 degrees for 12-15 minutes or until light golden brown and crisp to the touch. Stir together 1/2 cup powdered sugar with tablespoon of milk, until well combined. If too thick add a little more milk until desired consistency. Drizzle the glaze over the chimichangas.