Traditional Mexican Food In the Heart of Old Town San Diego


Apple Chimichanga with Vanilla Ice Cream

Come in and try our dessert of the month or make it at home!

YIELD Makes 8 servings


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


  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. Garnish with powdered sugar, strawberries or whipped cream.

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