Chimichangas de Manzana (Apple Fritters)

A recipe by Maria Teresa Bermudez from her book Mexican Family Favorites

Servings:  6

16 oz can unsweetened apple pie filling
6 tablespoons corn starch
1/2 cup sugar
1/3 cup brown sugar
1 teaspoon ground canela (cinnamon)
6 flour tortillas (12")
Oil for frying
 

In a saucepan, heat and thicken apple filling with corn starch.  Add white and brown sugar and cinnamon.  When the mixture thickens, leave covered to simmer for a few minutes.  Taste for desired sweetness.

Take a flour tortilla and spoon a row of apple mixture along one end of the tortilla.  Fold over bottom, covering apple mixture, then fold over both sides.  Roll tortilla up snugly.  Prepare the rest of tortillas in the same way.

Deep fry the chimichangas to a golden brown and place on a plate with a double-thickness of paper toweling to absorb any excess oil.  Serve warm.

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