Yields: 12 Servings Prep: 30 minutes Mins

Fruit-Filled Chimichangas with Cinnamon Custard

Ingredients

Cinnamon Custard Sauce
1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup evaporated milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract

Chimichangas
1 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 package (12 count) ORTEGA Soft Flour Tortillas, warmed
1 cup vegetable oil

Directions

Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.

Combine water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.

Place
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