Try this Baked Apple Chimichangas recipe, or contribute your own.
- Carbohydrate 808.870287533165 g
- Cholesterol 244.239999793532 mg
- Fat 137.275399922315 g
- Fiber 119.24660349042 g
- Protein 90.8440649999501 g
- Saturated Fat 65.5488029507268 g
- Serving Size 1 1 recipe (2946g)
- Sodium 71133.8624499788 mg
- Sugar 689.623684042744 g
- Trans Fat 11.5075589946393 g
- Calories 4627 calories
Step-by-step
- Core, peel and chop apples.
- Combine all filling ingredients except the apples in a medium saucepan and bring to a boil.
- Cook until mixture thickens (about 3 minutes).
- Add the chopped apples, reduce heat and simmer 10 minutes (until the apples are tender.
- Allow to cool.
- COmbine cinnamon and sugar in a bowl and mix well. Set aside.
- Grease a 9x13" pan.
- Preheat oven to 350.
- Microwave the tortillas for 30 seconds to make them more pliable for folding.
- Spoon filling across the bottom third of the tortilla.
- Fold in the sides of the tortilla before rolling the bottom of the tortilla over the filling, and then rolling on over burrito style.
- Place in prepared pan.
- Cover each enchilada with a lot of butter and then sprinkle with cinnamon sugar mixture.
- Bake 20-30 minutes until tops are brown and crispy.
Cornstarch does the heavy lifting in this dessert, acting as the primary thickener that prevents the fruit juices from turning the pastry soggy during baking. Mastering this preparation requires understanding starch gelatinization and structural mechanics. Here is how to achieve optimal results when scaling portions or managing texture.
- When scaling this recipe up or down, maintain the ratio of cornstarch to liquid to ensure the apple filling achieves the proper viscosity without becoming pasty.
- Microwave the tortillas for exactly 30 seconds before rolling; this introduces steam into the grain structure, making the wrappers pliable enough to fold tightly without tearing.
- Judge doneness visually by observing the exterior rather than relying on internal temperature checks. Bake until the tops turn golden brown and the butter creates a visibly crispy surface texture, which typically takes between 20 and 30 minutes in an oven preheated to 350 degrees Fahrenheit.
- Allow the cooked apple filling to cool completely before assembly to prevent residual heat from softening the tortillas prematurely.
Proper baking yields a sturdy, crisp exterior encasing a tender fruit center. Careful attention to starch thickness guarantees structural integrity from the first piece to the last.
