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Pineapple Dessert Chimichangas

southern.chef's picture
Ingredients
  Canned pineapple tidbits 30 1⁄2 Ounce
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Grated lemon rind 3⁄4 Teaspoon
  Lemon juice 1 Teaspoon
  Flour tortillas 6 (8 Inch)
  Vegetable oil 1 Cup (16 tbs)
  Powdered sugar 1 Teaspoon
Directions

Drain pineapple, reserving 1/4 cup juice, set aside.
Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved juice and sugar, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in pineapple, lemon rind, and lemon juice.
Set aside to cool.
Wrap tortillas tightly in foil, bake at 350° for 15 minutes.
Work with 1 tortilla at a time, keeping the remaining tortillas covered.
Spoon a rounded 1/3 cup pineapple mixture off-center of tortilla.
Fold nearest edge over to cover filling.
Fold in both sides, envelope fashion.
Roll tortilla, and secure with wooden picks.
Repeat with remaining tortillas, keeping rolled tortillas covered.
Fry chimichangas in 1 inch hot oil (375°) about 1 minute on each side or until golden brown.
Drain on paper towels.
Remove wooden picks, and dust with powdered sugar.
Serve warm or cold.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Party
Servings: 
6

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