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Recipe courtesy of Ingrid Hoffmann

Apple Chimichangas

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

1/4 cup butter

1/3 cup sugar

1 teaspoon ground cinnamon

1 large apple cored, with skin and cut in thin slices

1 large pear, not very ripe, cored with skin and cut in thin slices

1/4 cup tequila

4 flour tortillas

1 cup vegetable oil

Vanilla ice cream

Directions

  1. Heat a heavy medium skillet over medium heat and melt butter. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.
  2. Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
  3. In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. Transfer them to a plate lined with paper towels to drain. Remove the toothpicks and cut in half.
  4. Serve hot, topping with a scoop of the vanilla ice cream.

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