I first learned about #SundaySupper several months ago, through my good friend Girlichef. #SundaySupper just sounded like something I wanted to be involved in, because I grew up eating dinner every day at the family table with my grandparents, and continue to do so with my hubby and four kiddies every day for lunch. And we really do have Sunday supper every Sunday with my father-in-law, Hubby's siblings and their families.
Anyway...to celebrate #SundaySuppers turning a year old, our theme this week is to cook something that has already been featured on #SundaySupper, by one of our fellow contributors. There have been so many mouth-watering recipes shared in the last 12 months of #SundaySupper, that it could have been a really difficult decision to narrow the choice down to just one. But thankfully that wasn't the case for me.
I fell in love with this recipe as soon as I saw it posted on Juanita's Cocina just a few months ago for the #SundaySupper Autumn Apple Party...Cinnamon Apple Chimichangas. Oh my! As beautiful as they looked, and as delicious as I imagined them to be, what really drew me to this recipe was that it looked like something my grandpa would have made. He loved apple desserts, and passed that love on to me.
When I first made Jen's Cinnamon Apple Chimichangas, I couldn't get over how delicious they were, from the warm, cinnamon spiced apple filling to the golden, crisp flour tortilla. (Sigh!) They reminded me of the fried apple pies you could get at McDonald's way back in the day, except these were SO much better! But Hubby said they reminded him of Toaster Strudels. That got me to thinking that these would make fort a tasty breakfast treat and wondered if they could be baked, kind of like mini-apple strudels. The results were just as delicious and they've been a big hit in our house ever since. I now keep a container of unbaked apple chimichangas in the fridge at all times. I love that they're small enough that I can toss a couple of them into our little toaster oven, while I make my morning cup of coffee.
Happy Birthday, #SundaySupper! And as we say here in Mexico, Que cumplas muchos años mas! (And many more!)
Baked Cinnamon Apple Chimichangas
(recipe adapted from Juanita's Cocina)
- 6 gala apples, peeled, cored, & roughly chopped
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lime juice
- 1 teaspoon unflavored cornstarch
- 1 tablespoon water
- 10 to 12 (6-inch) flour tortillas
- 1/2 cup powdered sugar
- 1 tablespoon milk
Melt butter in a large skillet over medium heat. Add the apples, granulated sugar, and cinnamon to the skillet; mix to combine. Stir in lime juice. Cover and let cook over medium-low heat, stirring occasionally, until the apples are fully cooked.
In a small bowl, combine the water and cornstarch. Pour into the apple mixture and let cook for about a minute or until the juice from the apples has thickened slightly. Remove from heat and let cool to room temperature.
Preheat oven to 350F. Heat the flour tortillas on a comal or skillet over medium heat until soft and pliable. Spoon two tablespoonfuls of apple filling into center of each tortilla.
Fold in the sides to seal in the filling, and roll up the tortilla like you would a burrito.
Place seam side down on a lightly greased baking sheet. With the tip of a very sharp knife, carefully cut 2 or 3 diagonal slits on top of each chimichanga. Bake at 350 for 12 to 15 minutes, or until the chimichangas are light golden brown and crisp to the touch.
Stir together the 1/2 cup of powdered sugar with the tablespoon of milk, until well combined. If too thick, add a little more milk, until desired consistency. Drizzle the glaze over the chimichangas. Enjoy!!!
To continue the birthday celebration, be sure to check out the rest of the #SundaySupper line-up: