Fruit Filled Chimichangas with
Cinnamon Custard Sauce

Refreshing fruit filled fried shells drizzled with a cinnamon-custard sauce makes a unique dessert by which to end a memorable meal.

Ingredients

• 1/3 cup granulated sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup NESTLÉ® CARNATION® Evaporated Milk
• 1/3 cup water
• 1 egg yolk, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups water
• 1 cup chopped dried apricots
• 1 cup chopped dried apples
• 3/4 cup chopped nuts
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 12 (8 inch) soft taco-size tortillas, warmed
• 1 cup vegetable oil

Instructions

1. Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
2. Combine water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed.
3. Cool for 15 minutes.
4. Place 1/4 cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks.
5. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.
6. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown.
7. Place on paper towels to soak.
8. Remove wooden picks.
9. Serve with Cinnamon Custard Sauce.

Prep: 20 min | Cook: 30 min | Servings: 12

Calories: 365 Calories from Fat: 100 Total Fat: 11.1 g Saturated Fat: 2.8 g Cholesterol: 24 mg Sodium: 338 mg Carbohydrates: 60 g Dietary Fiber: 4.6 g Sugars: 13.9 g Protein: 8.4 g

Recipe and photo used with permission from: Nestlé® and meals.com