Description
These Apple Pie Chimichangas are a crispy, golden twist on traditional apple pie—wrapped in a flour tortilla, fried to perfection, and coated in cinnamon sugar. This handheld dessert is the perfect fall treat, combining warm apple filling with a crunchy, churro-like finish.
Ingredients
- Flour tortillas (soft taco size)
- Apple pie filling (homemade or canned)
- Ground cinnamon
- Granulated sugar
- Butter (melted)
- Vegetable oil (for frying)
- Optional toppings: whipped cream, vanilla ice cream, caramel sauce
Instructions
- Spoon a few tablespoons of apple pie filling into the center of each tortilla, leaving space around the edges.
- Fold the sides in and roll tightly like a burrito; use toothpicks to secure if needed.
- Heat vegetable oil in a skillet to 350°F.
- Fry chimichangas seam-side down until golden brown, about 2–3 minutes per side.
- Transfer to a paper towel-lined plate to drain.
- While still warm, brush with melted butter and roll in a cinnamon-sugar mixture.
- Serve warm with whipped cream, ice cream, or caramel sauce if desired.
Notes
- Add chopped pecans or walnuts to the filling for crunch.
- Use cherry, peach, or blueberry pie filling for a twist.
- For a baked version, brush with butter and bake at 400°F for 15–18 minutes, then roll in cinnamon sugar.
- Air fryer option: Brush with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
