APPLE CHIMICHANGA W/ VANILLA ICE CREAM
YIELD Makes 8 servings
|2||cans (21 ounces each) apple pie filling|
|8||(8-inch) flour tortillas|
|Vegetable oil8 scoops of Vanilla Ice Cream|
- Spoon 1/3 cup filling into center of each tortilla. To assemble chimichanga, fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Spread a bit of filling along seam edge to help seal chimichanga. Secure top with wooden toothpick.
- Heat 1-inch oil in deep, heavy skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Fry chimichangas 2 at a time, seam side down, until golden brown on each side. Drain on paper towels.
- Serve with a scoop of vanilla ice cream.