For an extra touch of decadence, consider drizzling the finished chimichangas with a warm caramel sauce or a simple vanilla glaze. If you prefer a less sweet version, reduce the amount of cinnamon sugar or use a sugar substitute. Feel free to experiment with different fruit fillings, such as cherry or peach, for a unique twist. Ensure the oil is hot enough before frying to achieve a crispy texture without absorbing too much oil. Be careful not to overfill the tortillas, as this can cause them to burst during frying.
Apple Cinnamon Chimichangas
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING15 People
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VIEWS69
Indulge in a delightful fusion of flavors with these Apple Cinnamon Chimichangas. A sweet and crispy twist on a classic, these chimichangas are filled with warm apple pie goodness, fried to golden perfection, and coated in a generous layer of cinnamon sugar. A truly irresistible dessert!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium182 mg
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Gently warm the apple pie filling in a small saucepan over medium-low heat, stirring occasionally. This enhances the flavors and ensures even distribution within the chimichangas. (Approx. 5 minutes)
02 Step
Recipe View 2 mins Prepare your cinnamon sugar by combining the sugar and cinnamon in a shallow dish. Ensure it's well mixed for even coating. Set aside.
03 Step
Recipe View 10 mins Lay a tortilla flat on a clean surface. Spoon approximately 1 1/2 tablespoons of the warmed apple pie filling into the center of each tortilla, being careful not to overfill. Fold in the sides of the tortilla towards the center, then roll it up tightly like a burrito. Secure the roll with a toothpick to prevent unraveling during frying.
04 Step
Recipe View 5 mins In a large, deep saucepan or Dutch oven, heat the oil over medium heat until it reaches approximately 350°F (175°C). Use a thermometer to ensure accurate temperature for optimal frying.
05 Step
Recipe View 4 mins Carefully place the prepared chimichangas, seam-side down, into the hot oil, working in batches to avoid overcrowding the pan. Fry for 1 to 2 minutes per side, or until golden brown and crispy. Monitor closely to prevent burning.
06 Step
Recipe View 3 mins Remove the fried chimichangas from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before removing the toothpicks.
07 Step
Recipe View 2 mins While still warm, gently roll each chimichanga in the cinnamon sugar mixture, ensuring they are evenly coated. Serve immediately and enjoy!
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RECIPE REVIEWS
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Kenna Romaguera
Mar 30, 2025I was a little hesitant at first, but these chimichangas turned out amazing! The cinnamon sugar coating is the perfect finishing touch.
Connie Koss
Feb 13, 2025I added a scoop of vanilla ice cream on top and it was heavenly!
Tate King
Feb 5, 2025A great way to use up leftover apple pie filling. Will definitely make these again.
Thelma Weber
Dec 30, 2024These were a huge hit at our family gathering! Everyone loved the combination of crispy tortilla and warm apple pie filling.
Americo Rice
Nov 11, 2024Easy to follow recipe and the results were delicious. My kids are already asking me to make them again!