Apple Cinnamon Chimichangas


Apple Cinnamon Chimichangas

Chimichangas for dessert? Swap out the traditional savory filling of rice, beans, and meat for sweet apple pie filling, then roll the deep-fried bundles in cinnamon sugar and drizzle with honey if desired.


  • 1 (21 ounce) can apple pie filling
  • 1/2 cup cinnamon sugar
  • 15 (6 inch) flour tortillas
  • oil for frying


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.

Review of some fans:

“I’ve been making these for 30 yrs.I use a 16 oz. can of apple pie filling and 10 eight” flour tortillas.I warm them in the microwave for about 5 seconds to make them pliable and lay them all out -dividing apples equally.Roll up like burritos,quickly.I have a cookie sheet (lined /w/ paper towels) and fry 2 at a time.While still hot-dust with powdered sugar.This whole process takes about 15 min.I first began making this when our circle of 5 families would go out many miles away for our annual woodcutting.Each family (legally) needed a cord of wood.So everyone worked all day for the weekend and I made these (I call them Flautas) for extra calories.Easily 4 batches in an hour to take.It got to be a tradition and now too old to go cutting.Everyone still wants them for Christmas-we love making them and the grand kids know how to.Thought I’d share.”


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