Baked Apple Chimichangas
8 large flour tortillas
3 20-ounce cans apple pie filling, divided use
1 1/2 teaspoons ground cinnamon
1/2 cup melted butter or margarine
Cinnamon-sugar mixture (in a shaker bottle)
1 quart (or more) vanilla ice cream
Preheat oven to 375º F to 400º F.
Open pie filling and transfer to a mixing bowl.
Cut larger slices into bite-size pieces.
Stir in ground cinnamon.
Set aside 1/3 of the filling in a small saucepan or microwave safe bowl for later use.
Working one tortilla at a time, place tortilla on a dinner plate or other clean work surface.
Spoon 1/2 cup of the apple filling in a strip across the center of the tortilla.
Wrap the tortilla around the filling.
Place the filled tortilla on a large baking sheet, rolled edge down.
Repeat with remaining tortillas and filling, leaving about 1 inch of space between each one on the baking sheet.
Brush the surfaces of the rolled tortillas generously with melted butter or margarine.
Sprinkle liberally with cinnamon-sugar mixture.
Bake tortillas in the preheated oven until lightly browned and crispy.
While the chimichangas bake, heat reserved apple pie filling on the stove or in the microwave until bubbly hot.
To serve, place one tortilla on each dessert plate. (Cut crosswise in half, if necessary).
Top tortillas with 1/2 cup scoop of vanilla ice cream.
Drizzle ice cream with 1/4 cup of heated apple pie filling.
Recipe by LuAnn Bermeo.