Traditional Mexican Food In the Heart of Old Town San Diego

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April’s yummy dessert to make at home!

APPLE CHIMICHANGA W/ VANILLA ICE CREAM

YIELD Makes 8 servings

INGREDIENTS

2 cans (21 ounces each) apple pie filling
8 (8-inch) flour tortillas
Vegetable oil8 scoops of Vanilla Ice Cream

PREPARATION:

  1. 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.
  2. 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.
  3. Serve with a scoop of vanilla ice cream.

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