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Fruit Filled Chimichangas with
Cinnamon Custard Sauce

Fruit Filled Chimichangas

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



  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.

Preparation Time: 20 mins
Cooking Time: 30 mins
Cooling Time: 15 mins cooling
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 credit: Nestlé® and


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