A few months ago we hosted a family gathering/dinner in our new kitchen. (Yes, a dozen of us spent pretty much the whole evening in or around the kitchen.) We were having El Paso-style enchiladas for dinner, and Barb wanted a dessert (other than flan) that fit the theme. She came up with [apple enchiladas][] which we modified thusly:
* 8 granny smith apples (or any tart apple)
* 1½ c white sugar, divided
* 2 Tbsp flour
* 1 tsp cinnamon
* 6 flour tortillas (~8″ size)
* 3 Tbsp butter
* ½ c water
* ½ c packed brown sugar
1. Set the oven at 350°F.
1. Core and chop the apples, place in a bowl. Add 1 cup of the white sugar, flour, and cinnamon. Mix well.
1. Lay out all the tortillas and divide the fruit filling among them. Roll up the tortillas and place in a baking dish.
1. In a heavy saucepan, melt the butter. Add the water, brown sugar, and the rest of the white sugar. Bring to a boil, reduce heat and simmer for a few minutes, stirring constantly. (You’re trying for a slightly runny caramel consistency.)
1. Pour the caramel sauce over the “enchiladas” and bake for 20 minutes.
1. Serve with vanilla ice cream for maximum decadence!
They’re surprisingly filling, so you may want to cut them in half. Enjoy!
[apple enchiladas]: http://allrecipes.com/Recipe/Apple-Enchilada-Dessert/Detail.aspx
