Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 1/3 cup sugar

  3. 1 teaspoon ground cinnamon

  4. 1 large apple cored, with skin and cut in thin slices

  5. 1 large pear, not very ripe, cored with skin and cut in thin slices

  6. 1/4 cup tequila

  7. 4 flour tortillas

  8. 1 cup vegetable oil

  9. Vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Heat a heavy medium skillet over medium heat and melt butter. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.

  2. Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.

  3. In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. Transfer them to a plate lined with paper towels to drain. Remove the toothpicks and cut in half.

  4. Serve hot, topping with a scoop of the vanilla ice cream


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