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Fruit Filled Chimichangas
with Cinnamon Custard Sauced
From the folks at Carnations.
Flour tortillas are filled with dried fruits, nuts, cinnamon and sugar
then topped with a light custard sauce.
I N G R E D I E N T S
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
1 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
12 (8 inch) soft taco-size flour tortillas, warmed
1 cup vegetable oil
I N S T R U C T I O N S
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.
COMBINE water, apricots, apples, nuts, sugar and cinnamon in 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 ¼ 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.
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