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Fruit Filled Chimichangas
with Cinnamon Custard Sauce

Fruit Filled Chimichangas with Cinnamon Custard SauceFruit filled fried shells, drizzled with a cinnamon-custard sauce, makes a unique dessert by which to end a memorable meal.

Recipe 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 large 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 flour tortillas, warmed
1 cup vegetable oil

Cooking Directions:

  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. Cool for 15 minutes.
  3. Place 1/4 cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.