Apple Pie Chimichangas

When it comes to food and nutrition, I am very paranoid - especially if it concerns Aishwarya's diet. I become so restless if she doesn't get her daily dose of fruits and veggies. Some of this seems to have rubbed off Jay also. These days even when I tend to go a little bit easy on things once a while, he would be the one to become so concerned.
During the weekends and holidays since we spend more time at home we tend to snack more and end up not having the normal helping of fruits. One way to overcome this problem is to have the fruit itself made up as a snack or a light meal or dessert. This way I don't have to worry about the daily intake of fruits any more.
And this recipe for Chimichangas is an excellent one that serves this purpose. Chimichangas are fried burritos - you can have it with sweet or savory filling. Here I have used the apple pie filling for making Chimichangas

Recipe Source: Jcocina.com
Ingredients

For the Apple Pie Filling
4 baking apples, chopped ( used a mix of granny smith and gala apples)
1 1/2 cups water
1/4 cup cornstarch
3/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbs. lemon juice
1tbs butter

For the Chimichangas
8-10 small tortillas
1/2 cup sugar
1 Tbs. cinnamon
Oil for frying

Method:
For the Apple Pie Filling
Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick.
Add the chopped apples and reduce to a simmer along with butter. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas
Mix cinnamon and sugar in a shallow bowl and set aside.
Spoon apple pie filling across the bottom 1/3 of the tortilla.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.

Meanwhile, heat a small skillet with 1/2 an inch of oil or 1 tablespoon. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side) or you can spray the chimichangas with oil and bake it at 375 degrees for 10 to 12 minutes.
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.
You can serve the chimichangas drizzled with caramel sauce if you desire.