If you’re anything like me, you dream of desserts that wrap comfort, crunch, and warm spice into every single bite. Let me introduce you to your new sweet obsession: Mini Apple Pie Chimichangas. Yes, you read that right mini chimichangas stuffed with gooey apple pie filling, fried to golden perfection, and rolled in cinnamon sugar. It’s the dessert mashup you didn’t know you needed… until now!
Whether you’re hosting a fall gathering, need a quick dessert for Sunday dinner, or just want something cozy with your coffee, this recipe is fast, easy, and wildly delicious.
Why You’ll Love These Mini Apple Pie Chimichangas
- Quick and easy – Ready in under 30 minutes
- Uses simple ingredients – Nothing fancy, all pantry staples
- Handheld treats – No fork needed, just pure indulgence
- Customizable – Add caramel, nuts, or even ice cream
Ingredients You’ll Need
Here’s everything you need to create these crispy little bites of heaven:
- 1 (21 oz) can of apple pie filling
- 15 small (6-inch) flour tortillas
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- Vegetable or canola oil (for frying)
- Optional toppings: Caramel sauce, whipped cream, or vanilla ice cream
Chef’s Tip: If you’ve got fresh apples on hand, you can also make your own filling. Just cook diced apples in a bit of butter, sugar, cinnamon, and a splash of lemon juice until tender.
Step-by-Step Instructions
Let’s get into the kitchen and whip these up, shall we?
1. Warm the Filling
Pour your canned apple pie filling into a saucepan and gently warm over medium heat for 5 minutes. This makes it easier to spoon and roll later.
2. Prepare Cinnamon Sugar
Mix the granulated sugar and ground cinnamon in a shallow bowl. Set aside you’ll use this later to coat the chimichangas.
3. Assemble the Chimichangas
- Lay a tortilla flat on a clean surface.
- Spoon about 1½ tablespoons of the warm apple filling into the center.
- Fold the sides in, then roll it up tightly like a burrito.
- If needed, secure the roll with a toothpick so it doesn’t unravel while frying.
4. Fry Until Golden
- Heat oil in a deep frying pan or pot to about 350°F (175°C).
- Fry each chimichanga seam-side down, 1 to 2 minutes per side, or until beautifully golden and crispy.
- Remove and drain on paper towels.
5. Coat in Cinnamon Sugar
While they’re still warm, roll each chimichanga in the cinnamon sugar mixture until fully coated.
6. Serve and Enjoy
Top with a drizzle of caramel, a dollop of whipped cream, or a scoop of vanilla ice cream. Or eat them plain either way, you’ll be in dessert heaven.
Variations and Serving Suggestions
These mini chimichangas are like tiny flavor bombs. Here’s how to switch them up:
- Air Fryer Method: Lightly spray rolled tortillas with oil and air fry at 400°F for 6–7 minutes until crispy.
- Baked Option: Bake at 400°F for 10 minutes, flipping halfway. Brush with melted butter before baking for that golden look.
- Go Nutty: Add chopped pecans or walnuts to the filling for crunch.
- Make It Boozy: Mix a splash of bourbon or spiced rum into the filling (adults only!).
Storage and Reheating
Got leftovers? (Unlikely, but just in case…)
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Pop them in the air fryer or oven for a few minutes to crisp them back up. Avoid the microwave it’ll make them soggy.
- Freezing: Assemble (but don’t fry) the chimichangas and freeze. Fry straight from frozen just increase cooking time slightly.
Frequently Asked Questions
Can I use homemade apple filling instead of canned?
Absolutely! Just sauté peeled, diced apples with butter, brown sugar, cinnamon, and a splash of lemon juice until tender.
Are these kid-friendly?
Very much so! Kids love the size and cinnamon-sugar crunch. Let them help roll the tortillas for a fun kitchen activity.
Can I make them in advance?
Yes. Assemble them ahead and store in the fridge, then fry when ready to serve. Freshly fried is always best.
What kind of tortillas should I use?
Stick with soft flour tortillas. Corn tortillas will crack and don’t roll as easily for this type of dessert.
My Personal Take
Let me just say this: the first time I made these, I couldn’t stop “taste-testing.” They are outrageously addictive. The cinnamon sugar coating crisps up beautifully, and the warm, sticky apple filling makes you feel like you’re eating a deep-fried slice of apple pie. It’s comfort food reimagined simple, nostalgic, and perfect.
Pair it with a cup of coffee, or serve as a showstopping party dessert. Trust me, no one will have just one.
So what are you waiting for? Grab those tortillas and whip up a batch of Mini Apple Pie Chimichangas today. They’re everything you love about apple pie just crispier, cuter, and way more fun to eat.
🧁 Happy Frying, friends!
Love,
