Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Episode:
Tex Mex Comfort Food
Apple Chimichangas
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 903
- Total Fat
- 71 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 5 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 367 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 903
- Total Fat
- 71 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 5 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 367 mg
Ingredients
Directions
- Heat a heavy medium skillet over medium heat and melt butter. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.
- Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
- In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. Transfer them to a plate lined with paper towels to drain. Remove the toothpicks and cut in half.
- Serve hot, topping with a scoop of the vanilla ice cream.
