Chimichanga Manzana Recipe
Apples, cinnamon, stuffed in a flour tortilla lightly fried and served with a scoop of vanilla chocolate ice cream, whipped cream and topped with caramel sauce.
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Ingredients
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Filling
Chimichanga
Toppings
Method
Filling Preparation
- 1
Prepare the Apples
Peel, core, and chop the apples into small pieces. Place them in a mixing bowl.
- 2
Chimichanga Assembly
- 3
Fill the Tortillas
Take a flour tortilla and place a generous amount of the apple filling in the center. Fold the sides over the filling and then roll it tightly from the bottom to the top to form a sealed chimichanga.
- 4
Prepare for Frying
Repeat the filling and rolling process with the remaining tortillas and filling. Ensure all chimichangas are tightly sealed.
Cooking
- 5
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until hot, but not smoking.
- 6
Fry the Chimichangas
Carefully add the chimichangas to the hot oil, frying them in batches if necessary. Fry each side for about 3-4 minutes or until golden brown. Remove and drain on paper towels.
Serving
- 7
Plate the Chimichangas
Place each chimichanga on a serving plate.
- 8
Add Toppings
Top each chimichanga with a scoop of vanilla ice cream, a dollop of whipped cream, and drizzle with caramel sauce to taste. Serve immediately.
