Mini-Apple Chimichangas With Caramel Whipped Cream Recipe

Name: Mini-Apple Chimichangas With Caramel Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola Oil, For Frying; 2 pounds Granny Smith Apples; 2 Tablespoons Unsalted Butter; 1/2 cups Light Brown Sugar, Packed; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1 pinch Sea Salt (kosher Salt Will Do); 1 teaspoon Fresh Lemon Juice; 6 whole Flour Tortillas, 10 Inch Diameter; 1 cup Heavy Cream; 2 Tablespoons Caramel Sauce (the Ice Cream Topping); Powdered Sugar, For Dusting; Ground Cinnamon, For Dusting; 6 whole Cinnamon Sticks, Small (optional)

Servings: persons

Canola Oil, For Frying
2 pounds Granny Smith Apples
2 Tablespoons Unsalted Butter
1/2 cups Light Brown Sugar, Packed
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1 pinch Sea Salt (kosher Salt Will Do)
1 teaspoon Fresh Lemon Juice
6 whole Flour Tortillas, 10 Inch Diameter
1 cup Heavy Cream
2 Tablespoons Caramel Sauce (the Ice Cream Topping)
Powdered Sugar, For Dusting
Ground Cinnamon, For Dusting
6 whole Cinnamon Sticks, Small (optional)

1
Pre-heat oil to 370 degrees (F) in a deep fryer or medium pot filled no more than halfway while preparing chimichangas.
2
Peel, core and dice apples. Melt the butter in a saute pan over medium heat. Add the brown sugar, stir until the sugar is melted and smooth. Add apples. Saute until fork tender, but not mushy. Sprinkle cinnamon, nutmeg and salt over mixture and stir in lemon juice.
3
Prepare tortillas by warming them slightly in the microwave. Tortillas will be more pliable when warm. Don't over cook them or they will dry out. Cut off the edges on three sides of the tortilla to square off the edges and make it easier to wrap them around the apples.
4
Spoon apple filling onto tortillas and roll them into a burrito shape. Secure with toothpicks.
5
Test the heat of the oil with scraps of tortilla. The tortillas should bubble and float to the top when the oil is the proper temperature. Do not add the chimichangas until bubbles appear. Fry the apple chimichangas one or two at a time until golden brown and crispy. Drain on a paper towels.
6
Pour cream into a chilled glass bowl. Whip halfway to soft peaks. Drizzle the caramel sauce into cream and continue whipping to medium peaks.
7
Dust apple chimichangas with powdered sugar. Top with a dollop of caramel whipped cream. Dust cream with ground cinnamon. Dress up the chimichanga with a cinnamon stick if desired.

1396

kcal

Calories

Fat

297

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Canola Oil, For Frying, 2 pounds Granny Smith Apples, 2 Tablespoons Unsalted Butter, 1/2 cups Light Brown Sugar, Packed, and more.

Yes, Mini-Apple Chimichangas With Caramel Whipped Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini-Apple Chimichangas With Caramel Whipped Cream

How did you like this recipe?

Frequently Asked Questions