Easy Fall Dessert: Pumpkin-Apple Chimichanga

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 can Pumpkin puree

• Baking & Spices

  • 1 can Apple pie filling
  • 3 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 cup Granulated sugar

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 20 Flour tortillas

• Dairy

  • 8 oz Cream cheese

Found on homecookingmemories.com

Description

Directions

• In shallow bowl, combine cinnamon-sugar coating ingredients. Set aside.
• In a mixing bowl, mix together cream cheese, pumpkin, sugar, cinnamon, ginger, and cloves with a hand mixer until well blended and smooth. With a spoon, fold apple pie filling into the pumpkin mixture until combined.
• Heat tortillas in microwave for a few seconds, if necessary, to make them more pliable. Working with 1 tortilla at a time, place about 1/4 cup of the mixture in a line (from left to right) in the center of the tortilla. Fold left and right sides of the tortilla over the middle. Fold the bottom of the tortilla (side closest to you) over the mixture, keeping the side tucked in. Roll tortilla up to create a fully enclosed burrito shape. Set burrito aside and repeat with remaining tortillas. If necessary, you can secure tortilla with toothpicks.
• In a skillet, heat about 1/2 - 1 of oil over medium heat until its about 350 degrees F. Depending on the size of your skillet, fry 2-4 chimichangas at a time until nicely browned and crispy (about 2 minutes each side). When done frying, remove chimichangas and place them on a paper towel-lined plate for about 30-60 seconds to allow excess oil to drain off. To coat, roll in cinnamon-sugar coating. Place on another plate until ready to serve.