PINEAPPLE CHIMICHANGAS with CINNAMON CUSTARD SAUCE

Pineapple Chimichangas With Cinnamon Custard Sauce

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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

Rating:

★★★★★ 1 vote

Comments:

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

How to Make PINEAPPLE CHIMICHANGAS with CINNAMON CUSTARD SAUCE

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.

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