Fruit-Filled Chimichangas With Cinnamon Custard

Jun 03, 2023June 3, 20230 2
Fruit-Filled Chimichangas With Cinnamon Custard
in Dessert

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups water
1 cup dried apricot , chopped
1 cup dried apple , chopped
3/4 cup nuts , chopped
1/2 cup sugar
1/2 teaspoon ground cinnamon
12 small soft flour tortillas
vegetable oil
powdered sugar ( optional )
fresh mint leaves ( optional )
1/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup evaporated milk
1/2 cup water
1 egg yolk , beaten lightly
1 teaspoon vanilla extract

Nutrision Information

Servings Per Recipe
12
Calories
303
Sugar
28g
Fat
8g
Fruit-filled chimichangas with cinnamon custard are a playful take on a traditional Mexican dessert. This recipe incorporates dried apricots, apples, and nuts, which are simmered with sugar and cinnamon until tender and jammy. The filling is then wrapped in a soft flour tortilla and baked until crispy, creating an ideal contrast of textures. The cinnamon custard is the perfect accompaniment to this warm and indulgent dessert, adding depth of flavor and a touch of sweetness. These chimichangas are sure to be a crowd-pleaser, whether enjoyed as a casual weeknight treat or as part of a larger gathering.

Instructions

1.In a large saucepan, heat the water, apricots, apples, nuts, sugar, and cinnamon over medium heat.
2.Simmer for 10-15 minutes, or until the fruit is tender and most of the liquid has evaporated. Remove from heat and cool.
3.Preheat oven to 375F and line a baking sheet with parchment paper. Heat the tortillas in the microwave for 20 seconds to make them more pliable.
4.Spoon some of the fruit mixture in the center of each tortilla, staying 1 inch away from the edges.
5.Fold the sides of the tortilla in first, then fold the bottom up, and roll the rest of the way so that the filling is completely encased.
6.Brush the chimichangas with vegetable oil and place them on the prepared baking sheet. Bake for 15 minutes, or until golden brown and crispy.
7.While the chimichangas are baking, make the cinnamon custard. In a medium saucepan, whisk together the sugar, cornstarch, and cinnamon.
8.Add the evaporated milk, water, egg yolk, and vanilla extract to the saucepan. Whisk to combine and cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
9.Remove from heat and let cool. Serve the chimichangas warm with the cinnamon custard on top. Sprinkle with powdered sugar and fresh mint leaves, if desired.

PROS

This recipe is a fun twist on a classic dessert, providing a crunchy exterior and a warm, fruity filling.
The cinnamon custard is the perfect complement to the fruit-filled chimichangas.
This dessert can be made in advance and reheated in the oven for easy entertaining.

CONS

While this recipe is a delicious treat, it does contain sugar and fat.
It is best enjoyed in moderation as part of a balanced diet.
The preparation can be slightly time-consuming, especially if the fruit needs to be chopped by hand.

HEALTH & BENEFITS

Apricots are high in vitamin A and fiber, which are important for maintaining eye health and healthy digestion. Apples contain antioxidants that have been linked to reducing the risk of heart disease and cancer. Nuts are high in healthy fats and protein, which can help to reduce inflammation in the body. Cinnamon has been shown to help regulate blood sugar levels and reduce inflammation.

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