Mini-Apple Chimichangas with Caramel Whipped Cream

Pre-heat oil to 370 degrees (F) in a deep fryer or medium pot filled no more than halfway while preparing chimichangas.

Peel, core and dice apples. Melt the butter in a saute pan over medium heat. Add the brown sugar, stir until the sugar is melted and smooth. Add apples. Saute until fork tender, but not mushy. Sprinkle cinnamon, nutmeg and salt over mixture and stir in lemon juice.

Prepare tortillas by warming them slightly in the microwave. Tortillas will be more pliable when warm. Don’t over cook them or they will dry out. Cut off the edges on three sides of the tortilla to square off the edges and make it easier to wrap them around the apples.

Spoon apple filling onto tortillas and roll them into a burrito shape. Secure with toothpicks.

Test the heat of the oil with scraps of tortilla. The tortillas should bubble and float to the top when the oil is the proper temperature. Do not add the chimichangas until bubbles appear. Fry the apple chimichangas one or two at a time until golden brown and crispy. Drain on a paper towels.

Pour cream into a chilled glass bowl. Whip halfway to soft peaks. Drizzle the caramel sauce into cream and continue whipping to medium peaks.

Dust apple chimichangas with powdered sugar. Top with a dollop of caramel whipped cream. Dust cream with ground cinnamon. Dress up the chimichanga with a cinnamon stick if desired.