Baked Cinnamon Apple Chimichangas

INGREDIENTS: 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

INSTRUCTIONS: 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!!!😄