Fruit-Filled Chimichangas With Cinnamon Custard

Fruit-Filled Chimichangas With Cinnamon Custard
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Ingredients:
1 1/2 cups water
1 cup dried apricots, chopped
1 cup dried apples, chopped
3/4 cup nuts, chopped
1/2 cup sugar
1/2 teaspoon ground cinnamon
12 small soft flour tortillas
vegetable oil
powdered sugar (optional)
fresh mint leaves (optional)
1/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup evaporated milk
1/2 cup water
1 egg yolks, beaten lightly
1 teaspoon vanilla extract

Directions:
For chimichangas, combine water, apricots, apples, nuts, sugar and cinnamon in a medium saucepan. Bring to boil, reduce heat to medium and cover. Cook, stirring occasionally, for 10-15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
For the sauce, combine sugar, cornstarch and cinnamon in medium heavy duty saucepan. Gradually stir in the evaporated milk, water and egg yolk. Bring to boil over medium heat, stir constantly until mixture is slightly thickened. Removed from heat, stir in vanilla. Cover and keep warm.
Place 1/4 filling in the center of each tortilla. Fold into burritos: secure ends with wooden picks. Add vegetable oil to 1 inch depth in medium skillet – heat over high heat for 3-4 minutes. Place 2 or 3 chimichangas at a time in oil, fry until golden brown. Place on paper towels to dry, remove the wooden picks.
Serve with cinnamon custard sauce, and garnish with powdered sugar and fresh mint leaves.

Servings: 12

Time preparation: 30 min.

Time total: 60 min.

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4.4 (1600 votes)

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