Ingredients
- 1 cup water
- 2 tablespoons corn starch
- 1/2 teaspoon ground cinnamon
- 1/3 cup Dixie Crystals Dark Brown Sugar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large Granny Smith apples, peeled and cubed small
- 6 flour tortillas (6-inch), warmed
- 1 package (8 oz) cream cheese, room temperature
- 1 tablespoon ground cinnamon
- 1/2 cup vegetable oil
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
Directions
- Combine water and cornstarch in a medium saucepan. Stir until corn starch dissolves. Transfer to stove. Add cinnamon, brown sugar, nutmeg, salt, vanilla, and lemon juice. Stir constantly and heat over low-medium heat until mixture thickens; about 5 minutes. Add apples and stir to mix well. Cook for 10 minutes or until apples soften.
- Remove mixture from heat. Stir in cream cheese until thoroughly combined. Trasfer mixture to a medium bowl and refrigerate for at least 2 hours.
- Scoop 1/2 cup of apple and cream cheese mixture onto a flour tortilla. Fold sides of tortilla in towards the center and roll into a small burrito, tucking in tortilla as you roll. Use a toothpick to seal if needed. Repeat with remaining tortillas and filling.
- Combine granulated sugar and cinnamon in a shallow bowl. Stir to mix well. Set aside.
- Heat oil over medium heat. Using tongs, place one assembled chimichanga in hot oil, turning frequently with tongs to fry evenly until golden; about 3 minutes. Transfer to cinnamon/sugar bowl and coat evenly, transfer to a paper towel-lined plate. Repeat with remaining assembled chimichangas. Enjoy immediately.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Ericka Sanchez @nibblesandfeasts.