It’s apple season and I’ve been doing a little experimenting in my kitchen….and my husband didn’t mind being the taste tester!! He loved these Apple Chimichangas, in fact the next day when he came home from work the first things he said was that he’s been thinking about them all day and was hoping that there were still some left! I’ve always heard one way to a man’s heart is through his stomach!
There are a few different ways to make these. You can use a tortilla instead of making your own wrap. This is an easier method and less time consuming. My husband is on a gluten free diet so I made the wraps from scratch with gluten free flour. They turned out great! Either way you choose they are sure to be a hit! If you use a tortilla make sure that you heat it up first so that it bends easily. You might even try getting it a little wet with your fingertips to help it stay closed while frying it.
- 4 baking apples, peeled and chopped into small pieces
- 1 cup water
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 Tbs. lemon juice
- Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick.
- Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.
- Mix cinnamon and sugar in a shallow bowl and set aside.
- Spoon the apple filling into the wrap. Fold up the side of the wrap and then roll it up.
- Place the apple chimichanga in a skillet with with about 1/2 inch of hot oil. Cook for 30 seconds-1 minute or until the wrap is browning.
- Roll in cinnamon and sugar mixture.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon vanilla
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Slowly add in the milk,water and vanilla, stirring to combine. Add the melted butter; beat until smooth. You want to make sure that all the lumps are out.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, I used about 1/4 cup for each wrap but that will depend on the size of the pan you choose. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the wrap for about 1 1/2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Other recipes you might like!