Fruit filled Chimichangas with
                       Cinnamon Custard Sauce
                         

Ingredients:
1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup evaporated milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
12 (8 inch) soft taco-size flour tortillas, warmed
1 cup vegetable oil

Directions for custard sauce:
Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk.
Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened.
Remove from heat; stir in vanilla extract.
Cover; keep warm.

Directions for chimichangas:
Combine water, apples, apricots, nuts, sugar and cinnamon in medium saucepan.
Bring to a boil. Reduce heat to medium; cover.
Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed.
Cool for 15 minutes.

PLACE ¼ cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks.
Add vegetable oil to 1-inch depth in medium skillet;
heat over high heat for 3 to 4 minutes.
Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown.
Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce. 

* you can also top with ice cream or store in refrigerator to have as breakfast bars.