| fruit Filled Chimichangas With Cinnamon Custard Sauce yield: 12 Servings cinnamon Custard Sauce
1/3 Cup Granulated Sugar
2 Teaspoons Cornstarch
1/2 Teaspoon Ground Cinnamon
1 Cup NestlÉ Carnation Evaporated Milk
1/3 Cup Water
1 Egg Yolk, Lightly Beaten
1 Teaspoon Vanilla Extract chimichangas
1 1/2 Cups Water
1 Cup (6 Ounce) Dried Apricots, Chopped
1 Cup (3 Ounce) Dried Apples, Chopped
3/4 Cup Chopped Nuts
1/2 Cup Granulated Sugar
1/2 Teaspoon 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 And Cinnamon In Medium, Heavy-duty Saucepan; Gradually Stir In Evaporated Milk, Water And 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 And Cinnamon In A Medium Saucepan. Bring To A Boil. Reduce Heat To Medium; Cover. Cook, Stirring Occasionally, For 10 To 15 Minutes Or Until Excess Moisture Is Absorbed. Cool For 15 Minutes. 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 Minutes. Place 2 Or 3 Chimichangas At A Time In Oil; Fry, Turning Frequently With Tongs, For 1 To 2 Minutes Or Until Golden Brown. Place On Paper Towels To Soak. Remove Wooden Picks. serve With Cinnamon Custard Sauce. |
