Pineapple Dessert Chimichangas
|Canned pineapple tidbits||30 1⁄2 Ounce|
|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|
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 350Â° 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 (375Â°) 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.