- 1 can apricot pie filling (Solo Foods)
- 6 flour tortillas (small, taco-sized)
- 1/3 cup sliced almonds
- 1/8 teaspoon cinnamon
- 1/8 teaspoon vanilla
- 1/4 teaspoon almond extract
- canola oil (for frying)
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup whipping cream
- 1 cup sugar
- 8 ounces mascarpone
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Mix all chimichanga ingredients (minus oil and tortillas). Spoon 2-3 heaping tablespoons of the mixture onto the middle of each tortilla. Fold up tortillas, burrito-style, so the ends of the “burrito” are tucked into the rolled tortilla. Secure each chimi with several toothpicks. Refrigerate for a couple hours–this will help ensure the chimis maintain their form during frying.
- Meanwhile, make the mascarpone cream. Whip the whipping cream and sugar in a stand mixer or with a hand mixer until stiff peaks form. Add vanilla and cinnamon. Beat in marscarpone cream and whip until the mixture is stiff again. Cover and refrigerate.
- Mix cinnamon and sugar and set aside. You’ll use this to coat the chimis immediately after frying.
- When ready to fry the chimis, heat several inches of oil (enough to cover the chimis completely) in a large pot over medium-high heat to between 360 and 375 degrees. Lower chimis in (two or three at a time) with a slotted spoon (toothpicks still inside) and fry until golden brown (about 3 minutes). Remove from oil with slotted spoon and place on a paper towel. Carefully remove toothpicks and immediately coat chimis in cinnamon sugar mixture.
- Serve immediately with a side of mascarpone cream cheese.
PER SERVING *
|Calories530Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.