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