1 large apples with skin and cut in thin slices cored
0.3 cup butter
4 flour tortillas
1 teaspoon ground cinnamon
1 large pears with skin and cut in thin slices cored very ripe
0.3 cup sugar
0.3 cup tequila
4 servings whipped cream
1 cup vegetable oil
Equipment
frying pan
paper towels
toothpicks
Directions
Watch how to make this recipe.
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.
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.
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.
Serve hot, topping with a scoop of the vanilla ice cream.
