These apple pie chimichangas are so easy to make, you’ll make them often!
Apple Pie Chimichangas: Easy
When you need a dessert on the double, these apple pie chimichangas are an answer to your prayers!
In fact, they can even double for apple pie itself since they taste almost the same.
Change One Ingredient, Get A Different Flavor
These chimichangas are fried in oil, so if you like deep fried pie pockets, that’s the way to go.
However, if you feel like a rich buttery experience, swap out the oil and saute these little beauties in some butter What a wonderful flavor!
Try them both ways.
All The Fixins
The very best thing about these chimichangas is that you probably have everything you need right in the pantry or freezer.
If your family loves tacos, then you’re sure to have some flour tortillas hanging around. Tacos are something I rarely eat, but I have flour tortillas on hand because I use them for wraps and grab-and-go breakfasts.
But if you don’t have them on hand but have some refrigerated pie crusts in the freezer, that can stand in for the tortillas. It may not taste the same, but it sure will taste good!
If you’re like me, then there’s a can of apple pie filling lurking in the back of your cupboard. And there’s not many of us who don’t have sugar and a bit of cinnamon on hand.
A commercial caramel sauce may be used here, but I made my own simply because I had everything on hand!
- 21 oz (1 can) apple pie filling
- 8 flour tortillas (8-inch diameter)
- 1 cup sugar
- 1 tbs cinnamon
- oil for frying
- caramel sauce (see NOTES)
- Heat about ½-inch of oil in a large deep skillet over medium heat until oil reaches 350℉
- Mix sugar and cinnamon in a small bowl; set aside.
- To make tortillas more pliable, place the stack of 8 between 2 paper towels and sprinkle towels with about 1 tsp water. Microwave on high for 10-15 seconds.
- Place about ¼ cup of the pie filling in the center of each tortilla. Roll up egg-roll style. Secure end with a toothpick. Repeat for remaining tortillas.
- Fry 2-3 chimichangas at a time, about 3-4 minutes each side until golden brown. Drain on paper towels.
- Repeat for remaining chimichangas.
- Roll warm chimichangas in cinnamon sugar. Serve with caramel sauce if desired.