Fruit Filled Chimichangas with Cinnamon Custard Sauce Recipe

Ingredients
<br>- CINNAMON CUSTARD SAUCE:
<br>- 1/3 cup granulated sugar
<br>- 2 teaspoons cornstarch
<br>- 1/2 teaspoon ground cinnamon
<br>- 1 cup NESTLE® CARNATION® Evaporated Milk
<br>- 1/3 cup water
<br>- 1 egg yolk
<br>- 1 teaspoon vanilla extract
<br>- CHIMICHANGAS:
<br>- 1 1/2 cups water
<br>- 6 ounces dried apricots, chopped
<br>- 3 ounces dried apples, chopped
<br>- 3/4 cup chopped nuts
<br>- 1/2 cup granulated sugar
<br>- 1/2 teaspoon ground cinnamon
<br>- 12 (8 inch) soft taco-size flour tortillas
<br>- 2 cups vegetable oil for frying
<br><p></p>Directions
<br>step 1: COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk.  Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened.  Remove from heat; stir in vanilla extract.  Cover; keep warm.
<br>step 2: COMBINE water, apricots, apples, nuts, sugar and cinnamon in medium saucepan.  Bring to a boil.  Reduce heat to medium; cover.  Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed.  Cool for 15 minutes.
<br>step 3: PLACE 1/4 cup filling in center of each tortilla.  Fold into burritos; secure ends with wooden picks.  Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.  Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown.  Place on paper towels to soak.  Remove wooden picks.  Serve with Cinnamon Custard Sauce.
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Ingredients
- CINNAMON CUSTARD SAUCE:
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup NESTLE® CARNATION® Evaporated Milk
- 1/3 cup water
- 1 egg yolk
- 1 teaspoon vanilla extract
- CHIMICHANGAS:
- 1 1/2 cups water
- 6 ounces dried apricots, chopped
- 3 ounces dried apples, chopped
- 3/4 cup chopped nuts
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 12 (8 inch) soft taco-size flour tortillas
- 2 cups vegetable oil for frying

Directions
step 1: COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
step 2: COMBINE water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
step 3: PLACE 1/4 cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

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