Apple Chimichangas

Our apples are ripe for the picking on the apple trees.  If you are hungry for apple pie but don't know what you would do with a whole pie, try making some apple chimichangas.  Make a dozen or make one or two.  As long as you have apple pie filling tucked away in your fridge or freezer and small tortilla shells it is a quick dessert.    Choose apples that are local to your region so they are as fresh as possible.

Chimichangas

• small tortilla shells
• apple filling
• 2 tablespoons melted butter
• 1/2 cup sugar
• 1 teaspoon cinnamon

1. Place a few tablespoons of cool apple filling near the bottom of each tortilla and roll up burrito style, being sure to tuck in the sides. 
2. Brush each chimichanga with melted butter and place on a skillet on low heat, turning them until browned on all sides.
3. Combine sugar and cinnamon and spread on a flat bottomed bowl or plate. 
4. Remove from skillet and roll in the combined sugar and cinnamon mixture.  
5. Serve warm with a scoop of ice cream if desired.

Apple Filling  ~ Makes about 5 cups

• 8 cups peeled and chopped apples  (about 8 apples)  Our apples are Jonagold. 
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups cold water

1. Combine apples and lemon juice and set aside.
2. Combine sugars and cornstarch with cinnamon and salt in a large saucepan.  Slowly add water while stirring to eliminate lumps and bring to a boil.  
3. Add apples and stir until the mixture comes to a boil.  Reduce the heat and simmer gently for 10 minutes or until apples are tender crisp.  Do not stir more than necessary to avoid turning the apples to sauce. 
4.  Remove from heat and cool. Filling will thicken more once cooled.  Refrigerate in jars or portion and freeze in freezer bags.