Fruit Filled Chimichangas With Cinnamon Custard Sauce Recipe
Servings: 12
Ingredients
- 1/3 c. Granulated sugar
- 2 tsp Cornstarch
- 1/2 tsp Grnd cinnamon
- 1 c. NESTLe CARNATION Evaporated Lowfat milk
- 1/3 c. Water
- 1 x Egg yolk, lightly beaten
- 1 tsp Vanilla extract
- 1 1/2 c. Water
- 1 c. Minced dry apricots
- 1 c. Minced dry apples
- 3/4 c. Minced nuts
- 1/2 c. Granulated sugar
- 1/2 tsp Grnd cinnamon
- 12 x (8-inch) soft taco-size tortillas, warmed
- 1 c. Vegetable oil
Directions
- Procedure:1. COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated lowfat milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, till mix is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep hot.
- 2. 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 min or possibly till excess moisture is absorbed. Cold for 15 min.
- 3. PLACE 1/4 c. filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add in vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 min. Place 2 or possibly 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 min or possibly till golden. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 279 | |
| Calories from Fat 198 | 71% |
| Total Fat 22.64g | 28% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 94mg | 3% |
| Total Carbs 19.31g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.41g | 11% |
| Protein 1.68g | 3% |
