Apple Pie Chimichangas – Crispy, Gooey, Cinnamon-Sugar Bliss

by

Apple Pie Chimichangas – Crispy, Gooey, Cinnamon-Sugar Bliss

Apple pie chimichangas are a playful, indulgent twist on classic comfort food. Imagine the warm, spiced filling of traditional apple pie wrapped in a golden, crispy shell, then rolled in cinnamon sugar while still hot. This dessert brings together the best of two worlds: the cozy flavors of fall and the irresistible crunch of a fried treat.

Perfect for when you’re short on time but craving something decadent, these chimichangas come together in just about 30 minutes. Using ready-made apple pie filling cuts down prep time significantly, though you can always opt for homemade if you’re feeling ambitious. The contrast of textures—crunchy exterior and gooey, soft center—makes every bite pure magic.

These are ideal for a weekend dessert, dinner party finale, or even a fun treat night with the family. Their handheld format also makes them great for serving a crowd or enjoying on the go. Best of all, they’re fully customizable depending on your favorite toppings or extra fillings.

Top with a scoop of vanilla ice cream, a drizzle of caramel, or a swirl of whipped cream for that over-the-top finish. Whether you’re satisfying a sweet tooth or impressing guests, apple pie chimichangas promise to deliver warm, cinnamon-sugar bliss in every bite.

Servings & Time

  • Servings: Makes 6 chimichangas
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

  • 1 can (21 oz) apple pie filling (or homemade)
  • 6 small flour tortillas
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Oil for frying
  • Optional: whipped cream, caramel sauce, or vanilla ice cream for serving

Instructions

  1. Spoon a generous amount of apple pie filling into the center of each tortilla. Fold in the sides, then roll tightly into a burrito shape to secure the filling.
  2. In a deep skillet, heat about 1 inch of oil over medium heat. Once hot, carefully add the chimichangas in batches.
  3. Fry for 2–3 minutes per side, turning as needed, until golden brown and crisp all over.
  4. Remove from the oil and drain briefly on paper towels.
  5. While still warm, roll each chimichanga in a mixture of cinnamon and sugar until fully coated.
  6. Serve immediately, optionally topped with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.

Variations

  • Fresh Apple Upgrade: Swap canned filling for fresh apples sautéed with cinnamon, sugar, and a bit of butter.
  • Add Nuts: Sprinkle chopped pecans or walnuts into the filling for added crunch.
  • Mini Version: Use smaller tortillas or cut regular ones in half for bite-sized treats.
  • Cream Cheese Twist: Add a dollop of sweetened cream cheese inside each chimichanga for a cheesecake-like flavor.

Tips

  • Warm tortillas briefly in the microwave or on a skillet before filling—they roll easier without cracking.
  • Don’t overfill, or the chimichangas may burst during frying.
  • Use a slotted spoon or tongs for safe and easy frying.
  • Cinnamon sugar sticks best when the chimichangas are still hot, so roll them immediately after frying.
  • These are best enjoyed fresh but can be reheated in the oven to restore crispiness.

Apple pie chimichangas are proof that sometimes the best desserts are the most unexpected. With their rich apple filling and cinnamon-sugar coating, they deliver all the flavors of a classic pie with a fun, crispy twist.

Leave a Comment