Apple Pie Chimichangas

Apple Pie Chimichangas Oil for frying 1/2 cup sugar (or sugar sub) 1 tablespoon cinnamon 8 8 inch flour tortillas 1 21 ounce can apple pie filling Caramel ice cream topping In a large, deep skillet heat about 1/2-inch of oil over medium-high heat to 365 degrees F. Meanwhile, in a shallow dish combine sugar and cinnamon, set aside. Scoop about 1/4 cup of the apple pie filling onto the bottom-third of the tortilla. Fold both sides in and roll up like a burrito. Secure with wooden toothpicks.* Fry chimichangas, two at a time, for 3 to 4 minutes or until golden brown and crispy, turning once. Drain on paper towels. Roll warm chimichangas in sugar mixture and drizzle with caramel ice cream topping before serving.