Baked Cinnamon Apple Chimichangas
- 6 gala apples, peeled, cored, and roughly chopped
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lime juice
- 1 teaspoon unflavored cornstarch
- 1 tablespoon water
- 10-12 (6 inch) flour tortillas
- 1/2 cup powdered sugar
- 1 tablespoon milk
Preparation time 12mins
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.