Caramel Apple Chimichangas
Serves 4-6

3 cups Granny Smith apples, peeled and diced (about 2 medium)
1/3 cup sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
¾ cup water
2 Tablespoons cornstarch
¼ cup sugar
1 ½ teaspoon cinnamon
12 6-inch flour tortillas
Oil for frying
Caramel sauce, for drizzling

In a saucepan over medium-high heat, cook apples, sugar, cinnamon, nutmeg, and salt for 5-7 minutes, stirring occasionally, until apples are soft, but not mushy. Whisk cornstarch into water, then stir mixture into the apples. Cook for 2 minutes, until liquid has thickened. Remove from heat and let cool for 10 minutes.

Meanwhile, heat oil in a fryer to 350°F.

In a small bowl, whisk together sugar and cinnamon. Set aside.

Spoon 2 tablespoons of the apple mixture into a 3-inch wide log in the middle of a tortilla. Fold the outsides in, then roll up and secure with a toothpick. Repeat with remaining mixture and tortillas.

Fry chimichangas for 3-4 minutes, until golden and crispy. Remove to a paper towel-lined plate, and immediately sprinkle with the cinnamon and sugar mix. Let cool for 5 minutes, then drizzle with caramel sauce. Serve hot.