Fruit Filled Chimichangas with Cinnamon Custard Sauce Recipe

Fruit Filled Chimichangas with Cinnamon Custard Sauce Recipe

  • CINNAMON CUSTARD SAUCE:
  • 1/3 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup NESTLE® CARNATION® Evaporated Milk
  • 1/3 cup water
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • CHIMICHANGAS:
  • 1 1/2 cups water
  • 6 ounces dried apricots, chopped
  • 3 ounces dried apples, chopped
  • 3/4 cup chopped nuts
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 12 (8 inch) soft taco-size flour tortillas
  • 2 cups vegetable oil for frying
  1. COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
  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 minutes or until excess moisture is absorbed. Cool for 15 minutes.
  3. PLACE 1/4 cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.
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