Another Cinco de Mayo is almost here and those of us who love food are always looking for new things to make with tortillas. Whether you are partial to the corn variety or like me, prefer the flour version, there are so many delicious things that can be made with both.
Since I am always thinking of desserts, dessert wrap ideas are something that I love to try when I see them on dessert menus. I’m sure you have seen some of the more popular ones on dessert menus as I have with pieces of cheesecake, frozen custard or even ice cream that is wrapped in a tender flour tortilla and quickly fried or sautéed on both sides for a bit of added crunch…then either coated with cinnamon sugar or a drizzle of honey for plating.
Today I had a few flour tortillas that I needed to use and had some apple pie filling on hand, and since everyone loves apple pies, I wanted to make a chimichanga type version of apple pie. These are not only delicious but so easy to eat and would make a great item to be sold as a festival or fair type of food. I have also made a smaller size fried apple pies using egg roll wrappers that remind me of those crispy apple pies that McDonalds used to sell years ago…a real indulgence.
The beauty of these is that there are only two ingredients involved: flour tortillas and any pie filling of your choice. You can use a homemade filling as I did in my apple egg roll recipe mentioned above or you can buy a pre-made version…there are a few good ones out there to use in a pinch. They are so easy to make that even the kids will want to help. Make a bunch ahead of time and keep them in the fridge to fry up when you’re ready for dessert.
Mexican Apple Pies
1 packet 10” flour tortillas
Apple pie filling
1 level tablespoon flour, 3 tablespoons water (glue)
Cinnamon sugar or honey for drizzling
Lay the tortillas on your counter and use the flour/water mix to brush around the entire edge of the tortilla. This will help to glue it together once rolled up. Add the apple pie filling, fold the sides inwards and roll up…it’s that simple. If you need to fry these right away, you may want to use a small toothpick to secure the opening so that it does not unravel in the oil. Allowing them to sit in the fridge for 15 minutes or so will help create a seal also. I used only about an inch or so of oil in my pot, so this worked well for me, I simply put it in the oil seam side down first and when it was golden brown I flipped it over. If you are going to use more oil to immerse the chimichanga, you may want to use the toothpick idea to keep it together.
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