Fruit Filled Chimichangas with Cinnamon Custard Sauce Recipe from GourmetFoodPlaza.com

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Fruit Filled Chimichangas Recipe.....you'll find more recipes like this in our Recipe pages

Fruit Filled Chimichangas with Cinnamon Custard Sauce
The recipe for this stunning dessert serves 12, so it’s ideal for your next dinner party. If you like, you may substitute any combination of dried fruits for the apricots and apples.
Serves 12
	Cinnamon Custard Sauce
1/3 cup	granulated sugar
2 tsp	cornstarch
1/2 tsp	ground cinnamon
1 cup	evaporated milk
1/3 cup	water
1	egg yolk, lightly beaten
1 tsp	teaspoon vanilla extract

	*Chimichangas*
1 1/2 cups	cups water
1 cup (6oz)	dried apricots, chopped
1 cup (3oz)	dried apples, chopped
3/4 cup	chopped nuts
1/2 cup	granulated sugar
1/2 tsp	ground cinnamon
12 (8 inch)	soft taco-size flour tortillas, warmed
-	vegetable oil
-	powdered sugar (optional)
-	fresh mint leaves (optional)

	*For Cinnamon Custard Sauce*
-	Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk.
-	Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened.
-	Remove from heat; stir in vanilla extract. Cover; keep warm.

	*For Chimichangas*
-	Combine water, apricots, apples, nuts, sugar and cinnamon in medium saucepan.
-	Bring to a boil. Reduce heat to medium; cover.
-	Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.

-	Place 1/4 cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Remove wooden picks.
-	Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.
-	Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown.
-	Place on paper towels to soak.
-	Serve with Cinnamon Custard Sauce

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