Fruit Filled Chimichangas with Cinnamon Custard
Indulge in the irresistible combination of crispy, golden-brown chimichangas and velvety cinnamon custard with this decadent dessert recipe. These Fruit Filled Chimichangas are bursting with a trio of perfectly spiced apples, pears, and strawberries, wrapped in soft flour tortillas and fried to a delightful crunch. The accompanying cinnamon-infused custard adds a luscious, creamy contrast, making every bite a harmonious balance of textures and flavors. Perfect for dessert lovers, this unique take on a classic Mexican-inspired treat is easy to make and sure to impress your guests. Dusted with powdered sugar and served warm, these chimichangas are a stunning dessert that’s as visually appealing as it is delicious. For a cozy, sweet experience, enjoy them fresh out of the fryer with a drizzle of that indulgent custard!
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Recipe Information
Ingredients
- 6 pieces Large flour tortillas
- 2 cups Apples (peeled, cored, and diced)
- 1 cup Pears (peeled, cored, and diced)
- 1 cup Strawberries (hulled and diced)
- 0.5 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 1 tablespoon All-purpose flour
- 2 tablespoons Butter
- 2 cups Vegetable oil (for frying)
- 3 pieces Egg yolks
- 2 cups Whole milk
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for dusting)
Instructions
In a medium saucepan, melt the butter over medium heat. Add the diced apples, pears, strawberries, and half the granulated sugar (1/4 cup). Stir occasionally and cook for 5-6 minutes until softened.
Mix the ground cinnamon and flour into the fruit mixture and stir until thickened. Remove from heat and let the mixture cool to room temperature.
Spoon the fruit filling evenly into the center of each tortilla, leaving about 1 inch of space on all sides. Fold the ends over the filling, then roll tightly, securing with a toothpick if necessary.
In a deep skillet, heat the vegetable oil to 350°F (175°C). Fry the filled tortillas in batches, turning occasionally, for 2-3 minutes or until golden brown. Drain the chimichangas on paper towels and set aside.
To prepare the cinnamon custard, whisk together the egg yolks, remaining granulated sugar (1/4 cup), and 1/4 teaspoon cinnamon in a medium bowl until smooth.
In a medium saucepan, heat the milk over medium heat until it begins to steam (but do not boil). Gradually pour the hot milk into the egg yolk mixture while whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
Before serving, lightly dust the chimichangas with powdered sugar. Serve warm with a generous drizzle of cinnamon custard on the side or over the top.
Nutrition Facts
Calories |
6406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 537.2 g | 689% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 417.4 g | 152% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 232.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1089 mg | 84% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
