Apple Chimichangas

• 1/4 cup butter
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 large apple cored, with skin and cut in thin slices
• 1 large pear, not very ripe, cored with skin and cut in thin slices
• 1/4 cup tequila
• 4 flour tortillas
• 1 cup vegetable oil
• Vanilla ice cream

1. Heat a heavy medium skillet over medium heat and melt butter.
2. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes.
3. Add apples and pears and cook until slightly softened, another 6 minutes.
4. Add tequila and continue cooking until browned, another 5 to 7 minutes.
5. Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center.
6. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
7. In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side.
8. Transfer them to a plate lined with paper towels to drain.
9. Remove the toothpicks and cut in half.
10. Serve hot, topping with a scoop of the vanilla ice cream.

butter, sugar, ground cinnamon, apple cored, pear, tequila, flour tortillas, vegetable oil, vanilla ice cream

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/apple-chimichangas-recipe.html (may not work)