Growing up my mom made fruit filled chimichangas for us often as a dessert. It’s an unusual recipe to be sure but so delicious you won’t even mind that you’ve never heard of it until now. Watch the video below where I explain why I love it show you how to make it then keep on reading for a step by step. I hope you enjoy!! ~Rachel
When I was little we always had these things in our pantry or fridge which was why this became a favorite of our house.
Put a good dollop of pie filling in the center of your tortilla and then roll into a tight burrito. If you’re not sure how be sure to watch the video above where I show you how.
I like to make all my chimichangas first while the oil in the pan heats up.
Use tongs to place your chimichanga in the oil seam side down. Be careful as you do this because the oil is hot!
You’ll see the bottom of your tortilla start to brown (should only take a few minutes on each side) and once it looks crispy carefully flip it over and allow the other side to cook.
Remove chimichanga from the pan and place on a paper towel to soak up the excess oil. Sprinkle with cinnamon and sugar while it’s still hot from the fryer. Enjoy!
- Flour Tortilla
- Pre Made Pie Filling - Any flavor you like
- Cinnamon & Sugar
- Vegetable oil
- Fill the center of tortilla with pie filling and roll up into a tight burrito
- Heat oil in a deep frying pan until very hot
- Use tongs to put chimichanga in hot oil - seam side down first
- Allow bottom of chimichanga to get crispy before flipping over
- Once the whole chimichanga is crispy remove from heat and place on a paper towel to soak up the excess grease
- Sprinkle with cinnamon and sugar while still hot
- Enjoy!
