Pineapple Chimichangas With Cinnamon Custard Sauce Recipe

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PINEAPPLE CHIMICHANGAS with CINNAMON CUSTARD SAUCE

Rose Dailey

By
@daileysbaby

This recipe came from my niece. These little fried pies are so delicious!!


My online cookbook: tx-cherokee.tripod.com/index.html


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Ingredients

FOR THE PIES:

2 can(s)
(15 oz. each) chunk pineapple, juice included
1 c
sugar
16 oz
cream cheese
1 can(s)
(14 oz) eagle brand condensed milk
2 tsp
cornstarch
12
( 8-inch ) soft taco-size tortillas, warmed
1 c
vegetable oil

CINNAMON CUSTARD SAUCE

1/3 c
granulated sugar
2 tsp
cornstarch
1/2 tsp
ground cinnamon
1 c
evaporated milk
1/3 c
water
1
egg yolk, lightly beaten
1 tsp
vanilla extract

Directions Step-By-Step

1
For the pies:
In medium saucepan, combine pineapple, sugar, cream cheese, condensed milk, and cornstarch. 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 of filling in center of each tortilla. Fold into burritos; secure ends with 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 soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.
2
For the custard:
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.

About this Recipe

Course/Dish: Pies, Other Desserts