Try these Salted Caramel Apple Chimichangas for your next Southwest/Tex-Mex night!
When I looked at this month’s Degustabox, I was trying to think of what I could make. I love tacos, but I wanted to do something different. This past Monday we went apple picking as a family, it was so much fun! Finally, we get to see more of Victor and enjoy our time together as a family! Looking at the apples, thinking about sweetened cream cheese mix, and ooooh add some salted caramel, and of course deep fry it and sprinkle with cinnamon sugar, OH Yeah! Chimichangas for dessert!
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Salted Caramel Apple Chimichangas
- 1 cup sugar
- 1/4 cup heavy cream
- 3 TBSP butter, unsalted
- Juice from 1/2 lemon
- To Taste kosher salt
- 1 ea Apple, peeled and diced small
- 1 TBSP Cinnamon sugar
- pinch cardamom
- Juice of a 1/4 lemon
- pinch salt
- 2 oz cream cheese
- 1/8 cup sugar
- 1/4 ea vanilla bean deseeded or 1 TBSP Vanilla Extract
- 2 TBSP salted caramel, from recipe above
- 1 egg, slightly beaten
- 1 quart quart oil for frying
- 4 ea small tortillas
- cinnamon sugar as needed
- Gather all ingredients and equipment. Preheat oil to 325-350° F.
- Place the sugar evenly in a medium saucepan or in nonstick sauté pan over medium high heat. Caramelize the sugar without stirring, let the heat melt the sugar. If they are a few clumps of sugar, stir them into the caramelized sugar, which will be a deep amber color. Reduce the heat to medium-low.
- Add the butter and heavy cream continue to stir until mixed thoroughly.
- Add the lemon juice, stir until combined.
- Season salt.
- In a small mixing bowl, mix the apples with the cinnamon sugar, lemon juice, and salt. Reserve.
- In a small mixing bowl cream together the cream cheese, sugar and vanilla until well mixed. Fold in caramel sauce. Place in a piping bag and reserve.
- Squeeze about a tablespoon of the cream towards the bottom middle of the tortilla. Place about a tablespoon of the apple filling on top of the cream.
To wrap the chimichangas, fold the sides in and then fold bottom up. Tuck the filling into cylinder and roll up till 1 inch before closing. Brush the remaining wrapper with egg wash and seal the edge at the top to the roll. Repeat.Fry for about 3 minutes or until lightly browned. Place on a paper towel and sprinkle with cinnamon sugar.