Apple Pie Chimichangas

By cmschnettler

Ingredients

• Vegetable oil for frying
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 8 8 inches flour tortillas
• 1 21 ounce can apple pie filling
• Caramel ice cream topping

Preparation

Step 1

In a large, deep skillet heat about 1/2-inch of oil over medium-high heat to 365 degrees F.

Meanwhile, in a shallow dish combine sugar and cinnamon, set aside.

Scoop about 1/4 cup of the apple pie filling onto the bottom-third of the tortilla. Fold both sides in and roll up like a burrito. Secure with wooden toothpicks.*

Fry chimichangas, two at a time, for 3 to 4 minutes or until golden brown and crispy, turning once. Drain on paper towels.

Roll warm chimichangas in sugar mixture and drizzle with caramel ice cream topping before serving.
Tip:
To make tortillas easy to roll without cracking, wrap tortillas in paper towels; microwave on 100 percent power (high) for 1 minute or just until warmed