Apple Pie Chimichangas Recipe
4 crispy minis stuffed warm roasted apples and cranberry, and topped with fresh whipped crème, sugar, & cinnamon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Apple Filling
For the Chimichangas
For the Whipped Crème
Method
For the Apple Filling
- 1
Prepare the Apples
In a large skillet, melt the butter over medium heat. Add the diced apples, dried cranberries, brown sugar, cinnamon, nutmeg, and lemon juice. Stir well to combine.
- 2
Cook the Filling
Cook the mixture for about 10-15 minutes, stirring occasionally, until the apples are tender and the sugar has melted. Remove from heat and let it cool slightly.
For the Chimichangas
- 3
Assemble the Chimichangas
Place a tortilla on a flat surface. Spoon about 1/4 cup of the apple filling into the center of the tortilla. Fold the sides over the filling and roll it up tightly into a burrito shape. Repeat with the remaining tortillas and filling.
- 4
Fry the Chimichangas
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully place the chimichangas in the oil, seam side down. Fry for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
- 5
Coat with Sugar and Cinnamon
In a small bowl, mix the sugar and cinnamon together. While the chimichangas are still warm, sprinkle the sugar-cinnamon mixture over them.
For the Whipped Crème
- 6
Make the Whipped Crème
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer, whip the mixture until soft peaks form.