Apple Cinnamon Chimichangas

1. Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.

2. Place cinnamon sugar in a shallow dish.

3. Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.

4. Heat oil in a large, deep saucepan over medium heat.

5. Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.