Apple Cinnamon Chimichangas


I’ve been making these for 30 yrs.I use a 16 oz. can of apple pie filling and 10 eight” flour tortillas.I warm them in the microwave for about 5 seconds to make them pliable and lay them all out -dividing apples equally.Roll up like burritos,quickly.I have a cookie sheet (lined /w/ paper towels) and fry 2 at a time.While still hot-dust with powdered sugar.

This whole process takes about 15 min.I first began making this when our circle of 5 families would go out many miles away for our annual woodcutting.Each family (legally) needed a cord of wood.So everyone worked all day for the weekend and I made these (I call them Flautas) for extra calories.Easily 4 batches in an hour to take.It got to be a tradition and now too old to go cutting.Everyone still wants them for Christmas-we love making them and the grand kids know how to.Thought I’d share.

We REALLY like these! So good and so easy. Only thing I did differently is to use uncooked flour tortillas. These are like little hand pies. Next time I plan to try some pumpkin filling and some other fruits. I having one for breakfast right now, with a cup of coffee. Delicious! Thanks for the recipe, this will be a regular in our house.

I had saved this recipe a long time ago and why it took me so long to make it I have no clue. These are absolutely amazing. Both the wife and I thought they tasted better than imagined and after frying the flour tortillas they had kind of a pie dough flavor to them. I recommend using a shaker for the cinnamon/sugar in order to have more control of the amount. Make sure you add the cinnamon/sugar while the are still hot using tongs to turn. I drizzled the chimichangas with caramel syrup.

Wow these look amazing! We love anything with apples so I’ll be trying this recipe very soon!



We really liked this. The inside wasn’t quite warmed up enough, but I am pretty sure it was because my oil was too hot, or I think it was. I’m not really sure because I used a pretty cheesy set-up for frying these. Regardless, they were excellent and I will make again. I didn’t have any canned apples or even pie filling, so I made my own from a recipe at AR. I tasted the filling and thought maybe it wasn’t sweet enough, but I decided to put my faith in Keni, and I’m happy I did. After the powdered sugar and caramel, the flavor was spot on. Thank you for another excellent recipe Keni 🙂

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I’ve been in the mood for apple-baking-something! This will fit my craving – never tried apple chimichangas before!
STEP 1 Mix cinnamon and sugar in a shallow bowl and set aside..STEP 2 Spoon apple pie filling across the bottom 1/3 of the tortilla.

STEP 3 Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito. (I used toothpicks to secure in place) And a deepfryer instead of skillet).Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown.
(approximately 30 seconds on each side).

STEP 4 Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve. Top with caramel sauce and serve with vanilla ice cream.


1 (21 ounce) can apple pie filling
1/2 cup cinnamon sugar
15 (6 inch) flour tortillasoil for frying.


Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
Place cinnamon sugar in a shallow dish.
Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.
Heat oil in a large, deep saucepan over medium heat.
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 until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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