Apple Pie Chimichangas with Salted Caramel Sauce

With all the delicious Fall apples in season, there’s so many recipes I want to make with them.  Here’s my first of many that I’m sharing with you – Apple Pie Chimichangas with Salted Caramel Sauce.

Apple Pie Chimichangas with Salted Caramel Sauce | A Sweet Baker

I had my first chimichangas about a month ago at one of our local restaurants while out with a bunch of girlfriends.  Before I ordered them I had never heard of chimichangas and I was happy that the menu explained what the were.   The ones I ordered were filled with Mexican braised shredded chicken and then smothered in fresh tomato sauce and mozzarella cheese.  They were so good that I’ve been craving them ever since.

Apple Pie Chimichangas with Salted Caramel Sauce  | A Sweet Baker

Salted Caramel Sauce | A Sweet Baker

First thing I needed to make, though, were these Apple Pie Chimichangas.  My oldest son loves apple pie and since apples are in season I wanted to make these for him.  I made the filling like I would for an apple pie, spread that into some tortillas, fried them up, rolled them in cinnamon-sugar and smothered them in Salted Caramel Sauce.

Apple Pie Chimichangas with Salted Caramel Sauce | A Sweet Baker

In my opinion these are way better than apple pie.  My son also thought they were pretty awesome but he’ll never say they’re better than apple pie (his Nanny’s apple pie, anyway).

Apple Pie Chimichangas with Salted Caramel Sauce | A Sweet Baker

Apple Pie Chimichangas with Salted Caramel Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 Chimichangas, 2 cups Salted Caramel Sauce

Delicious apple pie filled chimichangas served with warm Salted Caramel Sauce. Perfect for a cool Fall day!


    For the Apple Pie Chimichangas:
  • 8 small flour tortillas
  • 4 large Granny Smith apples, peeled and chopped
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 Tbsp. flour
  • 1 tsp. cinnamon
  • For the Salted Caramel Sauce:
  • 2 cups sugar
  • 3/4 cup butter, room temperature, cut into chunks
  • 1 cup 35% Whipping Cream, room temperature
  • 1 Tbsp. sea salt


For the Apple Pie Chimichangas:
In a medium-size saucepan, add chopped apples, water, sugar, flour and cinnamon.
On low heat allow the apples to cook until almost soft, stirring often.
Remove from heat and let cool slightly.
Spoon two spoonfuls of filling onto flour tortillas on the bottom third of the tortilla.
Fold the bottom up, then the two sides toward the center, and finally the top down and secure with toothpicks.
Using a large saucepan, add 3-4 inches of oil and heat over medium-high heat until you reach 360 F.
Place 3-4 chimichangas gently in the saucepan and fry until golden-brown, turning as needed.
Transfer chimichangas to a paper towel-lined plate for about 1 minute and then roll in a cinnamon-sugar mixture.
Continue frying the remainder of the chimichangas once the oil heats back up to 360 F.
Remove all toothpicks and drizzle (or smother) with Salted Caramel Sauce.
For the Salted Caramel Sauce:
In a heavy bottom saucepan, over medium heat, heat the sugar.
While the sugar is melting use a whisk and continue to stir the sugar. It will start to clump but continue to whisk it because it will melt.
Once the sugar is melted, stop whisking and continue cooking until sugar is a deep amber color.
Be careful not to burn it at this stage. You want it to reach 350 F so you might want to use a thermometer if you have one.
As soon as your sugar is the desired color, add your butter and continue to stir with a silicone spoon or spatula until butter is melted.
Remove the pan from heat and slowly pour in the whipping cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt and stir until salt is dissolved.
Let salted caramel sauce cool for 10-15 minutes and pour into a glass jar. Pour over warm chimichangas and serve immediately.
Refrigerate remaining caramel sauce in the refrigerator for up to one week.
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  1. Holy cow Liz, these look wonderful! That sauce alone is to die for. I’ve never had a dessert chimichanga! What a great idea.

  2. Liz, these look phenomenal! I’ve had chimichangas, but never for dessert! It was a great idea just wrapping apple pie filling in them, then you went and poured salted caramel sauce over the top. Delicious idea!

  3. What a great fall dessert – warm, crisp, and with apples! We had 90+ degree weather here today. I can’t wait until we’re back to real Fall weather. These will be on my list of Fall desserts this year!

  4. I wish this was what i was having for breaklfast today :) looks amazing

  5. oh. em. gee! I can’t even begin to explain how awesome these look. Who wants plain apple pie when you can have it in chimichanga form?! And that caramel sauce? To die for! :D


  1. […] Apple Pie Chimichangas with Salted Caramel Sauce […]

  2. […] from my hubby. He got me a brand new macro lens for my camera!  I’ve already used it for my Apple Pie Chimichangas with Salted Caramel Sauce and I loved how my pictures turned out.  I definitely have to use my tripod when I use this lens […]

  3. […] also used my Salted Caramel recipe from my Apple Pie Chimichangas that I made a couple of weeks ago to drown the toasted pecans […]

  4. […] Apple Pie Chimichangas with Caramel Sauce […]

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