My younger one has been blessed with a strong ,deep rooted sweet tooth genetically passed on to her from the father. To satisfy her sweet cravings becomes a Herculean task for me ..breakfast, lunchbox, post lunch and dinner, the TV time snacking every single meal needs to have a sugary sweet element in it.bWhen the cravings had crossed limits and I could foresee future health problems I put my foot down and had stopped making anything sweet at home except some occasional knick knacks which I could successfully hide from her in the secret niches and corners only known to me. Never in my wildest dreams had I thought that I had to be creative regarding hiding places for the sugary sweet nothings.
After one whole week of deprivation finally two days back I gave in and made these Mexican, melt in the mouth sugar coated chimichangas as a sweet treat and reward for exceptionally matured behaviour which took me by surprise too. We can’t expect impeccable manners and excellent behaviour from a six year old but sometimes she does start pushing my buttons.
Before the conversation meanders to a different path I will log off here with the recipe of those Chimichangas. My little one still cannot pronounce it….after a day they became “pichitankas “in her memory’s dictionary.
Chimichanga is a burrito filled with your choice of fillings, sweet or savoury, and deep fried to a golden perfection. I had a small box of frozen apple pie filling peeking from my freezer which I used as filling for the flour tortillas, folded them into burritos and shallow fried them. The final step was to dust them with powdered cinnamon sugar.
- 1 (21 ounce) can apple pie filling
- 1/2 cup cinnamon sugar
- 15 (6 inch) flour tortillas
- oil for frying
- Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
- Place cinnamon sugar in a shallow dish.
- Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.
- Heat oil in a large, deep saucepan over medium heat.
- Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.