Apple Chimichangas

1. 1

   Heat a heavy medium skillet over medium heat and melt butter.

2. 2

   Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes.

3. 3

   Add apples and pears and cook until slightly softened, another 6 minutes.

4. 4

   Add tequila and continue cooking until browned, another 5 to 7 minutes.

5. 5

   Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center.

6. 6

   Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.

7. 7

   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.

8. 8

   Transfer them to a plate lined with paper towels to drain.

9. 9

   Remove the toothpicks and cut in half.

10. 10

    Serve hot, topping with a scoop of the vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.