Fried Apple Pie Burrittos Recipes

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:

• Put small amount of pie filling into the center of a tortilla. Fold tortilla like a burrito. Fry quickly in hot oil until brown, turning to brown both sides. Drain on paper towels.
• Drizzle with glaze

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

Steps:

• Preheat oven to 350 degrees.
• Using a 9X13 inch cake pan, lightly grease or spray with nonstick cooking spray.
• Spread approximately 1/4 cup of pie filling on each tortilla and roll up the same as enchiladas.
• Lay each side by side in pan.
• In medium saucepan, combine water, sugar, margarine, nutmeg, cinnamon and vanilla.
• Heat over med to high heat until margarine is melted and sugar is dissolved.
• Pour this sauce over the burritos.
• Bake 30 minutes; remove from oven and push burritos down into sauce; cover with foil and bake 15 more minutes.

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

Steps:

• Brown ground beef, onion, salt, pepper, and picante sauce in a pan.
• Drain.
• Divide meat onto 6 burrito tortillas.
• Top with 1/4 cup of cheese.
• Fold up chimichanga style.
• Deep fry till golden.

Steps:

• 1. Mix apples and sugar in a saucepan. Add water to cover. Simmer until tender.
• 2. Blend corn starch, 2 Tbsp water, and spices in a small bowl.
• 3. Stir into apples. Cook until thickened, stirring constantly. If using apple pie filling, just heat in pot on top of stove until warm.
• 4. Soften tortillas 1 at a time in butter in skillet for several seconds on each side.
• 5. Spoon 1/4 cup apples on each.
• 6. Roll to enclose filling.
• 7. Place seam side down on ovenproof serving plate or baking pan. Sprinkle with cinnamon sugar.
• 8. Broil until light brown. Serve with sour cream, yogurt, or a scoop of ice cream when serving for dessert.