Apple Cinnamon Chimichangas

Flip it!

I’ve been making these for 30 yrs.I use a 16 oz. can of apple pie filling and 10 eight” flour tortillas.I warm them in the microwave for about 5 seconds to make them pliable and lay them all out -dividing apples equally.Roll up like burritos,quickly.I have a cookie sheet (lined /w/ paper towels) and fry 2 at a time.While still hot-dust with powdered sugar.

This whole process takes about 15 min.I first began making this when our circle of 5 families would go out many miles away for our annual woodcutting.Each family (legally) needed a cord of wood.So everyone worked all day for the weekend and I made these (I call them Flautas) for extra calories.Easily 4 batches in an hour to take.It got to be a tradition and now too old to go cutting.Everyone still wants them for Christmas-we love making them and the grand kids know how to.Thought I’d share.

We REALLY like these! So good and so easy. Only thing I did differently is to use uncooked flour tortillas. These are like little hand pies. Next time I plan to try some pumpkin filling and some other fruits. I having one for breakfast right now, with a cup of coffee. Delicious! Thanks for the recipe, this will be a regular in our house.

I had saved this recipe a long time ago and why it took me so long to make it I have no clue. These are absolutely amazing. Both the wife and I thought they tasted better than imagined and after frying the flour tortillas they had kind of a pie dough flavor to them. I recommend using a shaker for the cinnamon/sugar in order to have more control of the amount. Make sure you add the cinnamon/sugar while the are still hot using tongs to turn. I drizzled the chimichangas with caramel syrup.

Wow these look amazing! We love anything with apples so I’ll be trying this recipe very soon!


1 (21 ounce) can apple pie filling
1/2 cup cinnamon sugar

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