LuAnn's Family Favorites Recipes
LuAnn's Baked Apple Chimichangas
Ingredients
- 8 large flour tortillas
- 3 (20 ounce) cans apple pie filling, divided use
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup melted butter or margarine
- Cinnamon-sugar mixture (in a shaker bottle)
- 1 quart (or more) vanilla (or preferred flavor) ice cream
Instructions
- Preheat oven to 375 degrees F to 400 degrees F. Set out a large, shallow-rimmed baking sheet.
- Open pie filling and transfer to a mixing bowl. Cut larger slices into bite-size pieces. Stir in ground cinnamon. Set aside 1/3 of the filling in a small saucepan or microwave safe bowl for later use.
- Working one tortilla at a time, place tortilla on a dinner plate or other clean work surface. Spoon 1/2 cup of the apple filling in a strip across the center of the tortilla. Wrap the tortilla around the filling. Place the filled tortilla on a large baking sheet, rolled edge down. Repeat with remaining tortillas and filling, leaving about 1 inch of space between each one on the baking sheet.
- Brush the surfaces of the rolled tortillas generously with melted butter or margarine. Sprinkle liberally with cinnamon-sugar mixture.
- Bake tortillas in the preheated oven until lightly browned and crispy.
- While the chimichangas bake, heat reserved apple pie filling on the stove or in the microwave until bubbly hot.
- To serve, place one tortilla on each dessert plate. (Cut crosswise in half, if desired). Top tortillas with 1/2 cup scoop of ice cream. Drizzle ice cream with 1/4 cup of heated apple pie filling.
Attribution
Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.