Apple Cinnamon Chimichangas Food

APPLE CHIMICHANGAS

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.

APPLE CINNAMON CHIMICHANGAS

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.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

BAKED CINNAMON APPLE CHIMICHANGAS RECIPE - (4/5)

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.

APPLEBEE'S CHIMICHEESECAKE

Steps:

• Beat cream cheese until fluffy; add sugar and eggs, then beat again.
• Add vanilla extract and mix well.
• Fold toffee bits and apple pieces into cheese mixture.
• On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
• Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
• When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
• In deep fryer heat vegetable oil.
• When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
• Remove from oil.
• Preheat oven to 350 degrees.
• Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
• Remove from oven and liberally sprinkle with cinnamon sugar mixture.
• Serve cheesecake slightly warm with a scoop of ice cream and carmel topping drizzled on top.

APPLE CHIMICHANGAS

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.