I definitely have a sweet spot for caramel apples. These caramel apple chimichangas are basically caramel apple meets (baked) fried apple pies….soo good! And they couldn’t be easier! I filled flour tortillas with a mixture of cooked apples and caramel bits, brushed the tops with butter, sprinkled with cinnamon sugar and then baked them until they were nice and crispy. I topped mine with an extra drizzle of caramel sauce but they were delicious plain too. The filling isn’t as gooey as pie filling. It has a texture closer to that of a traditional caramel apple because I kept the ingredient list small – no extra sugar or water. You won’t need a fork =). Enjoy!
Baked Caramel Apple Chimichangas
4 cups peeled and chopped tart apples
1 tsp cinnamon
2 tbsp butter
1 cup caramel bits (or regular caramels cut into small pieces)
5 soft taco flour tortillas
1 tbsp butter, melted
cinnamon sugar (1 tbsp sugar + 1/8 tsp cinnamon)
1. In large skillet over medium heat, melt 2 tbsp butter. Add apples and 1 tsp cinnamon. Cover and cook 10 minutes or until apples are soft. (If your apples become too dry, you can add a tablespoon or two of water.)
2. Remove from heat and stir in caramel bits. Cool slightly. Preheat oven to 350 degrees.
3. Place about 1/2 cup of apple mixture in middle of each tortilla and roll up burrito style. Place seam side down on parchment lined baking sheet. Brush tops of tortillas with melted butter and sprinkle with cinnamon sugar. Bake in preheated oven for 20-25 minutes or until golden brown and tops are slightly crisp. Serve warm with a caramel drizzle if desired.
