pineapple chimichangas with cinnamon custard sauce
(1 RATING)
This recipe came from my niece. These little fried pies are so delicious!! My online cookbook: http://tx-cherokee.tripod.com/index.html
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Ingredients
- FOR THE PIES:
- 2 cans (15 oz. each) chunk pineapple, juice included
- 1 cup sugar
- 16 ounces cream cheese
- 1 can (14 oz) eagle brand condensed milk
- 2 teaspoons cornstarch
- 12 - ( 8-inch ) soft taco-size tortillas, warmed
- 1 cup vegetable oil
- CINNAMON CUSTARD SAUCE
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup evaporated milk
- 1/3 cup water
- 1 - egg yolk, lightly beaten
- 1 teaspoon vanilla extract
How To Make pineapple chimichangas with cinnamon custard sauce
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Step 1For 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.
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Step 2For 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.
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