Fruit Filled Chimichangas with Cinnamon Custard Sauce

Yield: 12 servings

Cinnamon Custard Sauce
1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup NESTL? CARNATION Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract

Chimichangas
1 1/2 cups water
1 cup (6 ounce) dried apricots, chopped
1 cup (3 ounce) dried apples, chopped
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
12 (8-inch) soft taco-size flour tortillas, warmed
Vegetable oil
Confectioners' sugar (optional)
Fresh mint leaves (optional)

Cinnamon 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.

Chimichangas: Combine water, apricots, apples, nuts, sugar and cinnamon in a 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 1/4 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.