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Apricot dessert chimichangas with mascarpone cream

 
One serving costs about $0.78

$0.78 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mexican
spoonacular Score:4%

Spoonacular Score: 4%

 

The recipe Apricot dessert chimichangas with mascarpone cream is ready in about 45 minutes and is definitely a super lacto ovo vegetarian option for lovers of Mexican food. One serving contains 772 calories, 7g of protein, and 32g of fat. This recipe serves 6 and costs 78 cents per serving. 1 person has tried and liked this recipe. It is brought to you by Foodista. A mixture of almond extract, flour tortillas, solo foods apricot pie filling, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Similar recipes are Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream, Avocado-Mascarpone Dream Cream Dessert Too, and Fresh Fig, Apricot & Mascarpone Tart.

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Banfi Rosa Regale Brachetto. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 21 dollars per bottle.

Banfi Rosa Regale Brachetto

This wine is featured at Starbucks® locations where their Evenings menu is offered.A soft red sparkling wine, made from Brachetto. This extremely aromatic, complex and historical grape variety grows only in the area of Acqui Terme, in Southern Piedmont. The cold maceration of the grapes, followed by a soft pressing, allows the extraction of the typical intense aromas from the skins and gives to the wine its characteristic light ruby red color. Very pleasant and extremely elegant.Perfect for any occasion. A unique and festive sparkling wine, seductive aperitif, and elegant dessert wine. Pairs well with seafood, cheeses, spicy fare and chocolate. Serve chilled.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 tsps
0.25 tsps almond extract
almond extract
0.33 cup
0.33 cup almonds
almonds
1 can
1 can canned solo foods apricot pie filling
canned solo foods apricot pie filling
some
some canola oil
canola oil
2 tsps
2 tsps cinnamon
cinnamon
6 small
6 small flour tortillas
flour tortillas
8 oz
8 oz mascarpone cheese
mascarpone cheese
3 cups
3 cups sugar
sugar
0.5 tsps
0.5 tsps vanilla
vanilla
0.5 cup
0.5 cup whipping cream
whipping cream
0.25 tsps almond extract
0.25 tsps
almond extract
0.33 cup almonds
0.33 cup
almonds
1 can canned solo foods apricot pie filling
1 can
canned solo foods apricot pie filling
some canola oil
some
canola oil
2 tsps cinnamon
2 tsps
cinnamon
6 small flour tortillas
6 small
flour tortillas
8 oz mascarpone cheese
8 oz
mascarpone cheese
3 cups sugar
3 cups
sugar
0.5 tsps vanilla
0.5 tsps
vanilla
0.5 cup whipping cream
0.5 cup
whipping cream

Equipment

slotted spoon
slotted spoon
paper towels
paper towels
stand mixer
stand mixer
hand mixer
hand mixer
toothpicks
toothpicks
pot
pot
slotted spoon
slotted spoon
paper towels
paper towels
stand mixer
stand mixer
hand mixer
hand mixer
toothpicks
toothpicks
pot
pot


Instructions

  1. Mix all chimichanga ingredients (minus oil and tortillas). Spoon 2-3 heaping tablespoons of the mixture onto the middle of each tortilla. Fold up tortillas, burrito-style, so the ends of the burrito are tucked into the rolled tortilla. Secure each chimi with several toothpicks. Refrigerate for a couple hoursthis will help ensure the chimis maintain their form during frying.
  2. Meanwhile, make the mascarpone cream. Whip the whipping cream and sugar in a stand mixer or with a hand mixer until stiff peaks form. Add vanilla and cinnamon. Beat in marscarpone cream and whip until the mixture is stiff again. Cover and refrigerate.
  3. Mix cinnamon and sugar and set aside. Youll use this to coat the chimis immediately after frying.
  4. When ready to fry the chimis, heat several inches of oil (enough to cover the chimis completely) in a large pot over medium-high heat to between 360 and 375 degrees. Lower chimis in (two or three at a time) with a slotted spoon (toothpicks still inside) and fry until golden brown (about 3 minutes). Remove from oil with slotted spoon and place on a paper towel. Carefully remove toothpicks and immediately coat chimis in cinnamon sugar mixture.
  5. Serve immediately with a side of mascarpone cream cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.77
Ingredient
¼ teaspoons almond extract
⅓ cups almonds
some canola oil
2 teaspoons cinnamon
6 smalls flour tortillas
8 ounces mascarpone cheese
3 cups sugar
½ teaspoons vanilla
½ cups whipping cream
Price
$0.18
$0.55
$0.23
$0.16
$0.77
$1.13
$0.83
$0.15
$0.65
$4.64

Nutritional Information

Quickview
771 Calories
6g Protein
32g Total Fat
117g Carbs
1% Health Score
Limit These
Calories
771k
39%

Fat
32g
50%

  Saturated Fat
16g
103%

Carbohydrates
117g
39%

  Sugar
101g
113%

Cholesterol
60mg
20%

Sodium
248mg
11%

Get Enough Of These
Protein
6g
14%

Manganese
0.39mg
19%

Vitamin A
822IU
16%

Vitamin E
2mg
13%

Calcium
131mg
13%

Vitamin B2
0.2mg
12%

Selenium
8µg
12%

Vitamin B1
0.17mg
11%

Phosphorus
98mg
10%

Fiber
2g
8%

Iron
1mg
8%

Folate
31µg
8%

Vitamin B3
1mg
8%

Magnesium
22mg
6%

Copper
0.1mg
5%

Vitamin K
5µg
5%

Potassium
99mg
3%

Zinc
0.39mg
3%

Vitamin D
0.32µg
2%

Vitamin B6
0.03mg
2%

Vitamin B5
0.13mg
1%

covered percent of daily need

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