Mini-Apple Chimichangas with Caramel Whipped Cream are a Favorite Comfort Food for Any Season

by Sandy on October 21, 2010

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Apple Pie Chimichangas

I crave apple pie. But, I don’t crave making pie crusts! The mess, the fuss, “Did I mix it too much?” The flour dust, the scraping dried bits off the counter three days later… did I say mess? That’s one of the reasons I make these Mini-Apple Chimichangas instead. The other reason? They’re easy, fast and… fried! Even apple pie tastes better fried. Just roll your apple pie filling up inside a flour tortilla and you’ll have warm, crispy apple chimis in no time.
Apple chimichangas have a special place in my heart. I love them. Warm, cinnamon apples rolled up in a crispy fried tortilla… magic! In fact, I ate so many of these crispy little wonders while I was expecting my first baby that apple chimis are part of his DNA! He loves them, too! There’s just something so familiar about them. Something so… home.
The key to recreating a perfect apple chimichangas at home is the tortilla. Flour tortillas only, please. A good tortilla should be paper thin. You should be able to see through it. When fried, they will flake on the edges like a pastry. Thin flour tortillas are hard to find at the grocery store so, I buy most of my tortillas at a small, local restaurant. They are happy to sell me a dozen or two. If you buy yours at the grocery store, just make sure the tortillas are as thin as possible and not the doughy ones that are made with a batter and have become so popular.
Serve your apple chimis with anything you would serve apple pie with: ice cream, creme anglaise or whipped cream. The original apple chimis that my family loves have an ordinary powdered sugar glaze that is spread on while the chimi is hot.
Buttercream icing is also good if it is iced while still warm.
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Peel, core and chop apples. If you are quick, you can skip putting them in lemon water.
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Melt butter and add brown sugar.
butter and brown sugar for apple chimichangas
Stir until smooth and creamy.
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Add the apples and cook until fork tender but not mushy.
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Tortillas should be thin enough to see through.
apple chimichanga dessert recipe
Trim tortillas on three sides to make it easier to roll into a burrito shape. Spoon apples onto tortilla with a slotted spoon.
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Test oil temperature with tortilla scraps. They should bubble and float to the top. Do not add the chimis until you see bubbles in the oil. Sprinkle the fried scraps with cinnamon and sugar for a snack or use as chips with salsa.
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Fry the apple chimichangas until golden brown.
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Look how crispy and “flakey” the thin tortillas become!
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Pour cream into a chilled, glass bowl. Whisk halfway to soft peaks then, add caramel.
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Continue to whisk until the cream has medium to stiff peaks.
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Garnish apple chimichangas with caramel whipped cream, powdered sugar and cinnamon. The cinnamon stick is optional.

Mini-Apple Chimichangas Recipe
makes 6 chimichangas about 5 inches long

Canola oil for frying
2 pounds Granny Smith Apples
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch sea salt (Kosher salt will do)
teaspoon fresh lemon juice
6 fresh medium sized flour tortillas, about 10 inch diameter
1 cup heavy whipping cream
2 to 3 tablespoons caramel sauce for ice cream
6 small cinnamon sticks (optional)

Directions for Mini-Chimichangas Apple Pie Filling

Pre-heat oil to 370 degrees in a deep fryer or medium pot filled no more than halfway while preparing chimichangas.

Peel, core and dice apples. Melt the butter in a saute pan over medium heat. Add the brown sugar, stir until the sugar is melted and smooth. Add apples. Saute until fork tender, but not mushy. Sprinkle cinnamon, nutmeg and salt over mixture and stir in lemon juice.

Directions for Assembling the Mini-Apple Chimichangas

Prepare tortillas by warming the slightly in the microwave. Tortillas will be more pliable when warm. Don’t over cook or they will dry out. Cut edges on three sides of the tortilla to square off the edges and make it easier to wrap them around the apples.

Spoon filling onto tortillas and roll them into a burrito shape. Secure with toothpicks.

Test the heat of the oil with scraps of tortilla. The tortillas should bubble and float to the top when the oil is the proper temperature. Do not add the chimichangas until bubbles appear. Fry the apple chimichangas until golden brown and crispy, not hard. Drain on a paper towels.

Pour cream into a chilled glass bowl. Whip halfway to soft peaks. Drizzle the caramel sauce into cream and continue whipping to medium peaks.

Dust apple chimichangas with powdered sugar. Top with a dollop of caramel whipped cream. Dust cream with ground cinnamon. Dress up the chimichanga with a cinnamon stick if desired.

posted by Sandy

Here are some apple recipes that I have moved to the top of my “must try” list:
Cinnamon Apple Cheesecake-by My Baking Addiction
Blueberry Apple Crisp-by Baking Bites
Baked Apples with Maple-Walnut Sauce-by Noble Pig
Apple Phyllo Napoleons-by Dessert First

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{ 23 comments… read them below or add one }

Donna October 21, 2010 at 7:34 pm

OhMyGosh do these look amazing. I am wondering if you could use the flour tortillas that are uncooked and in the refrigerator section? They are always very thin.

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sandy October 22, 2010 at 10:19 pm

Yes, you can certainly use those. The reason I say, “the thinner, the better” for this recipe is the thick ones don’t get as crispy. They stay a little “doughy” on the inside of the chimis. If you can’t get thin ones, by all means use any tortilla you can find! Just fry them a little bit longer and make sure you don’t have too many layers of tortilla when you roll them up. ;-)

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linda October 22, 2010 at 11:23 pm

I love any kind of apple desserts. These look delish!

Linda, Thanks for visiting the blog! We are having a birthday give away for the month of November and lots of fun things. Be sure to enter for one of the prizes.
Sandy

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Cathy B. @ Bright Bakes October 31, 2010 at 2:06 pm

this looks absaloutely incredible! Can’t wait to try this with my homemade tortillas!!
love,
cathy b. @ brightbakes

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sandy November 3, 2010 at 7:30 am

Cathy, You make all those delicious breads on your baking blog AND you make homemade tortillas?!

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Cathy B. @ Bright Bakes November 3, 2010 at 3:13 pm

why yes! life without homemade tortillas really isn’t worth living, you know! :) (unless of course, you are fortunate, as you are, to live where getting them fresh from a local source is an easy matter! :) )
love,
cathy b.
p.s.congrats on making the featured paged on Tasty Kitchen!!

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Jenna November 3, 2010 at 4:53 pm

Wow, these really do look amazing. I just followed the link from TastyKitchen–great recipe!!

Jenna, Thanks for following the link. We are having our first birthday tomorrow and are having a terrific give away for the month of November to celebrate. Please check in with us and enter to win.

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sandy November 3, 2010 at 11:32 pm

Cathy, Thanks! I can’t believe how excited I was! I checked the sight this morning while I was on the phone and was so surprised. I couldn’t help squealing. I think I blasted the person’s ear off! Sorry.

Hi, check back in!

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Jennifer @ Jane Deere November 12, 2010 at 2:14 am

I’m a new subscriber to your blog and I love it. This recipe looks soooo good! I can’t wait to make them.

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Sandy November 12, 2010 at 2:55 am

Jennifer,
I’m glad you found us! Your blog looks amazing, I feel healthier just looking at it.
I tried to garden in Phoenix for a few years. The sun won. I do believe I’m going to try a winter garden on a very small scale.

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Tiffany January 18, 2011 at 10:51 pm

I totally feel like I can smell the brown sugar through my computer screen!

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Sandy January 21, 2011 at 6:54 am

Tiffany, The brown sugar adds a lot of depth I think. My son thinks they taste like carmel apple.

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Amy Bakes Everything January 19, 2011 at 11:32 am

There is nothing about this that sucks. Absolutely brilliant! Fried apple pies without making the stupid crust! Great job!

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Sandy January 21, 2011 at 6:57 am

I know, Amy! No crust, no flour on the floor, no little dried bits stuck to the counter…

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Vicki @ Wilde in the Kitchen January 19, 2011 at 7:13 pm

Apple chimis, okay, but adding caramel whipped cream, droolworthy! The finished picture looks absolutely amazing!

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Sandra January 21, 2011 at 12:09 am

I like this and I’m totally with you about pie crusts.

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Sandy January 21, 2011 at 7:00 am

Sandra, Give the Mini Apple Chimis a try, you’ll love how crispy the tortillas are! You won’t even miss the crust!

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chocolate pecan pie December 8, 2011 at 2:59 pm

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Chelsea October 28, 2013 at 7:00 am

My mouth is watering! These look amazing! I think we need to have a Mexican-themed date night soon!

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Kim (TheKimSixFix) October 29, 2013 at 9:03 pm

You had me at “Chimichanga” mmmmmmmm.

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Sandy November 4, 2013 at 9:10 am

Thanks for stopping by, Kim. I’m so glad you like them!

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Susan @ Oh My! Creative November 4, 2013 at 3:42 pm

I pinned this and it is getting lots of re-pins! Thanks for linking to Whimsy Wednesday! I wanted to let you know I featured your dessert in my roundup! Looks delicious! You can see the feature here…
http://www.ohmy-creative.com/holiday-crafts/thanksgiving/22-eat-day-thanksgiving-desserts/

Susan

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Sandy November 11, 2013 at 7:13 am

Hi Susan, Thank you so much for featuring my Apple Chimichangas recipe! It looks amazing in your post! I just got back into town and will share your post around on social media as soon as I get my act together. Thanks again, Sandy

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