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Fruit Filled Chimichangas with Cinnamon Custard Sauce
Serves 12

1/3 cup granulated sugar
2 tsp cornstarch
1 cup evaporated milk
1/3 cup water
1 egg yolk, lightly beaten
1 tsp teaspoon vanilla extract

1 1/2 cups cups water
1 cup (6oz) dried apricots, chopped
1 cup (3oz) dried apples, chopped
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 tsp ground cinnamon
12 (8 inch) soft taco-size flour tortillas, warmed
Vegetable oil
Powdered sugar (optional)
Fresh mint leaves (optional)

Combine sugar, cornstarch and cinnamon in medium, heavy-duty
saucepan; gradually stir in evaporated milk, water and egg yolk.
Bring to a boil over medium heat, stirring constantly, until mixture
is slightly thickened. Remove from heat; stir in vanilla extract.
Cover; keep warm.

Combine water, apricots, apples, nuts, sugar and cinnamon in medium
saucepan. Bring to a boil. Reduce heat to medium; cover. Cook,
stirring occasionally, for 10 to 15 minutes or until excess moisture
is absorbed. Cool for 15 minutes.

Place 1/4 cup filling in center of each tortilla. Fold into burritos;
secure ends with wooden picks. Remove wooden picks. Add vegetable
oil to 1-inch depth in medium skillet; heat over high heat for 3
to 4 minutes.

Place 2 or 3 chimichangas at a time in oil; fry, turning frequently
with tongs, for 1 to 2 minutes or until golden brown. Place on
paper towels to drain.

Serve with Cinnamon Custard Sauce


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