Ingredients

For the Apple Pie Filling

• 1 1/2 cups water
• 1/4 cup cornstarch
• 2 tablespoons fresh lemon juice
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cardamom
• 1/4 teaspoon nutmeg, preferably freshly grated
• 1/4 teaspoon salt
• 4 peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
• 1/2 cup chopped roasted green Hatch chilies, mild or medium hot

For the Chimichangas

• 8-10 small tortillas
• 1/2 cup sugar
• 1 Tablespoon cinnamon
• Oil for frying

Instructions

For the Apple Pie Filling

1. Combine the water, cornstarch,, lemon juice, sugar, cinnamon, allspice, cardamom, nutmeg and salt, in a medium saucepan and bring to a boil.
2. Cook for approximately 3 minutes, or until the mixture becomes very thick.
3. Add the chopped apples and and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes).
4. Add the Hatch peppers. Allow the mixture to cool.

For the Chimichangas

1. Mix cinnamon and sugar in a shallow bowl and set aside.
2. Spoon apple pie filling across the bottom 1/3 of the tortilla.
3. Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.
4. Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)
5. Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.
6. You can serve the chimichangas drizzled with salted caramel sauce if you desire.