Fruit Filled Chimichangas With Cinnamon Custard Sauce
Fruit Filled Chimichangas with Cinnamon Custard Sauce
Yield: 12 servings
Cinnamon Custard Sauce
1/3 cup granulated sugar
2 tsps cornstarch
1/2 tsp ground cinnamon
1 cup NESTLe CARNATION Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 tsp vanilla extract
Chimichangas
1 1/2 cups water
1 cup (6 oz) dried apricots, chopped
1 cup (3 oz) dried apples, chopped
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 tsp ground cinnamon
12 (8-inch) soft taco-size flour tortillas, warmed
Vegetable oil
Confectioners’ sugar (optional)
Fresh mint leaves (optional)
Cinnamon Custard Sauce: Combine sugar, cornstarch & cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water & 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
Chimichangas: Combine water, apricots, apples, nuts, sugar & cinnamon in a medium saucepan
Bring to a boil
Reduce heat to medium; cover
Cook, stirring occasionally, for 10 to 15 min or until excess moisture is absorbed
Cool for 15 min
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 min
Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 min or until golden brown
Place on paper towels to soak
Remove wooden picks
Serve with Cinnamon Custard Sauce
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