Apple Cinnamon Chimichangas

My younger one has been blessed with a strong ,deep rooted sweet tooth genetically passed on to her from the father. To satisfy her sweet cravings becomes a Herculean task for me ..breakfast, lunchbox, post lunch and dinner, the TV time snacking every single meal needs to have a sugary sweet element in it.bWhen the cravings had crossed limits and I could foresee future health problems I put my foot down and had stopped making anything sweet at home except some occasional knick knacks which I could successfully hide from her in the secret niches and corners only known to me. Never in my wildest dreams had I thought that I had to be creative regarding hiding places for the sugary sweet nothings.

The end of summer is near. Some people are sad about it, while others are looking forward to it. Colder days and rain can spoil your mood. However, every season has its charms. Fall is a time of the year when we enjoy beautiful dishes … Delicious Caramel Apple Chimichangas dessert is one of them.

Loved it! So easy to make! Have it for breakfast with coffee, delightful!!


– 1 (21 ounce) can of apple pie filling
– 1/2 cup of cinnamon sugar
– 15 (6 inch) of flour tortillas
– oil for frying


1. Heat in a small pot apple pie filling over medium-low heat for 5 minutes, or until warmed through.
2. Place in a shallow dish cinnamon sugar .
3. Then spoon 1 to 1/2 tablespoons of filling onto each tortilla. When finished, fold in opposing edges and roll up as you would a burrito.
4. Heat in a large, deep saucepan oil over medium heat.
5. Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying for anothe 1 to 2 minutes, or until all sides are browned. Roll in cinnamon sugar to coat. Repeat with remaining batches.