Cook for about 10 to 15 Minutes and then Sprinkle in the Cinnamon. Stir and remove from Heat.
In a Frying Pan add Oil and turn heat to High.
Take the Tortillas and place between damp paper towels and micowave for 1 minute to soften.
Take a Tortilla and add some of the cooked Apples at the cender. Then fold both ends in and Roll Up.
Make the Cinnamon Mixture. Add the sugar and cinnamon to a small shallow wide bowl. I used a Pie Tin.
After all Tortilla and Apple mixture is used start placing 1 Filled Apple Tortilla in the Pre – Heat oil. Make sure the fold is to the bottom. Use Tongs for this so you do not burn yourself as the oil is hot. I only cook 2 at a time.
Cook for about 2 Minutes and then flip over and cook another 2 Minutes or until they are golden brown.
Remove from the oil and drain as much excess oil before placing the Chimichanga in with the Cinnamon and Sugar mixture.