Cinnamon Apple Chimichangas

I was looking for recipes. I saw this and I picked it because it looked really yummy and I was right.
I needed help rolling them up because they were super super mooshy. And I also needed the help with the fryer because it was really splashy and the oil was hot.
These were more challenging to make than some of my other desserts but so worth it.

So here is the recipe that I got from Pinterest on Juanita's Cocina (http://jcocina.com/apple-cinnamon-dessert-chimichangas-autumn-apple-party-for-sundaysupper/):

Ingredients:
For the Apple Pie filling

• 4 baking apples, chopped
• 1 1/2 cups water
• 1/4 cup cornstarch
• 3/4 cup sugar
• 1/2 tsp. salt
• 1 Tbs. salt
• 1 Tbs. lemon juice

For the Chimichangas

• 8-10 small tortillas
• 1/2 cup sugar
• 1 tbs. cinnamon
• Oil for frying (we used canola)

Instructions
For the Apple Pie Filling

• Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minuts, or until the mixture becomes very thick.
• Add the chopped apples and reduce to simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas

• Mix cinnamon and sugar in a shallow bowl  and set aside.
• Spoon apple pie filling across the bottom 1/3 of tortilla.
• Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.
  Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side) We heated our oil in a deep fryer instead of a small skillet.
• Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.
• You can serve the chimichangas drizzled with caramel sauce if you desire.

This recipe made 8 yummy chimichangas and they were still good the next day warmed up in the toaster oven.

(We are having problems with my moms camera and the picture program on our computer so for the time being we have to post other people's pictures and are unable to post photos of my finished products. I will change this as soon as I can)