Apple Cinnamon Chimichangas

This recipe is similar to Food Network's Ingrid Hoffman's Apple Chimichangas. She uses a pear and an apple. I used fuji apples. Check out her recipe at http://www.foodnetwork.com/. You won't be disappointed. Below is what I used to make tonight's dessert for Sunday dinner. No complaints!

Apple Cinnamon Chimichangas

1/2 cup butter
2/3 cup brown sugar
1 teaspoon ground cinnamon
4 large cored fuji apples, no skin, sliced
1/4 cup tequila
1/4 cup triple sec
8 tortillas
2 cups canola oil

Powdered sugar
Cinnamon sugar
1/2 Fat Dryers Vanilla Bean Ice Cream

Melt your butter in a large skillet. Add brown sugar and cinnamon to butter and stir. Stir and cook for 4 to 5 minutes. Add your sliced apples and cook them for about 5 minutes or until they softened a bit. Add the alcohol and continue to cook another 5 minutes.

Wrap your tortillas in a paper towel and nuke for a minute until they are soft. Spoon 1/2 cup or so of the apples onto your tortilla. Fold it like a burrito and fix the side with a toothpick. In a smaller frying pan, heat your canola oil. Fry each chimichanga until crispy and golden brown. Transfer them to a paper towel to absorb excess oil. Sprinkle with powdered sugar and cinnamon sugar. Serve hot with a scoop of Vanilla Bean Ice cream. Drizzle some of the syrup from the apples on top of chimichanga and ice cream. ENJOY!