Peel the apples, cut them into cubes and set aside.
Pour the water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, cornstarch in a saucepan and stir. Put on medium heat to cook for a few minutes (about 3 min), stirring occasionally.
When the mixture thickens, add the apples and cook for about 10 minutes until apples are soft . Remove from heat to cool for a few minutes.

On each tortilla, put 1 teaspoon of caramel sauce and spread in the middle of tortillas. Put the apple filling over caramel sauce. Close tortilla on both sides and roll it in chimichanga.

Consolidate with a toothpick and fry briefly in hot oil. Rotate chimichanga on all sides to golden brown. Put on a towel to get rid of excess oil.

Then roll the warm chimichanga in sugar and cinnamon mix and pour over the caramel sauce.
Notes
Serve the chimichangas and enjoy!

Peel the apples, cut them into cubes and set aside.
Pour the water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, cornstarch in a saucepan and stir. Put on medium heat to cook for a few minutes (about 3 min), stirring occasionally.
When the mixture thickens, add the apples and cook for about 10 minutes until apples are soft . Remove from heat to cool for a few minutes.

On each tortilla, put 1 teaspoon of caramel sauce and spread in the middle of tortillas. Put the apple filling over caramel sauce. Close tortilla on both sides and roll it in chimichanga.

Consolidate with a toothpick and fry briefly in hot oil. Rotate chimichanga on all sides to golden brown. Put on a towel to get rid of excess oil.

Then roll the warm chimichanga in sugar and cinnamon mix and pour over the caramel sauce.
Notes
Serve the chimichangas and enjoy!

Peel the apples, cut them into cubes and set aside.
Pour the water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, cornstarch in a saucepan and stir. Put on medium heat to cook for a few minutes (about 3 min), stirring occasionally.
When the mixture thickens, add the apples and cook for about 10 minutes until apples are soft . Remove from heat to cool for a few minutes.

On each tortilla, put 1 teaspoon of caramel sauce and spread in the middle of tortillas. Put the apple filling over caramel sauce. Close tortilla on both sides and roll it in chimichanga.

Consolidate with a toothpick and fry briefly in hot oil. Rotate chimichanga on all sides to golden brown. Put on a towel to get rid of excess oil.

Then roll the warm chimichanga in sugar and cinnamon mix and pour over the caramel sauce.
Notes
Serve the chimichangas and enjoy!