Bring a little flavor of the tropics and mix it in with this South of the border dessert. Mely teaches you how to cut the perfect pineapple and make this chimichanga that bursts with fl...
- 12 Rhodes Dinner Rolls, thawed but cold
- ½ Pineapple
- ½ lb Mozzarella Cheese, shredded
- 4 tbsp Brown Sugar
- 1 cup Sugar
- 1 tsp Cinnamon Powder
- 4 cups vegetable or Canola oil
One of my favorite snacks in the world are Pineapple quesadillas. As far as I know, you can only get them by request on the streets of Mexico if they use pineapple on their barbacoa meat spit; or you can make them at home. I wanted to come up with a way I could present these fab flavors within a dessert. So, here is a dessert that will really get your family excited!
The key to these chimichangas is to have your dough thawed but still cold. It does not take long for Rhodes dough to thaw so set out your dough and it will just be ready when you finish your prep.
I had a conversation with a few friends this week who said they did not use fresh Pineapple because they did not know how to cut it so I hope these steps are not too elementary for some of you but I want to make sure you use fresh pineapple.
Take your pineapple and cut off the top and the bottom. Then cut the sides off. See the picture below. You are basically peeling it with your knife.
Now lay it on its side and cut it in half. Keep one half for later….. maybe a fruit salad? Take the other half and lay it so that you can see the round design on the top. That is the core. Have you noticed how pineapple in a can has a whole in the middle? Well, that is the core. It is edible but much tougher. What we are going to do is ultimately dice the Pineapple so just cut around it and discard it.
Make sure to dice it.
Now shred your Mozzarella cheese and set it aside.
Go ahead and take a ball of dough and with your hands, flatten it. Then you want to use your hands to stretch it out. Do not use any flour. I know, it’s a little sticky but we want it to be that way. When you have pulled and tugged it large and round, lay it on the counter. It will stick to the counter and that is okay. You call pull it a little more to make it as large as you can without having any holes in your dough as it will stick to the counter.
Now add some pineapple and mozzarella cheese and a little brown sugar.
Now you want to fold each end up and pinch the dough together.
Now roll over the right side to touch the left.
Your left side should be rolled over your right… and you have a little burrito.
Make sure that your edges are holding tight and that your ends are pinched tight.
Heat your oil to 350 degrees and fry each to a dark golden brown.
Once your Chimichangas are done, I recommend placing them on a plate with paper towels to soak some of that oil.
Combine your sugar and cinnamon in a plastic zip lock bag. Once the Chimichangas are just cool enough to hold, place them each in the sugar/cinnamon mixture and coat well.
They should look like this.
I asked my friend Rachel Richardson from London, OH to try my first batch. Rachel gave these Chimichangas a 10 out of 10. I asked her why. Her reply was to say that the pineapple flavors just explode in your mouth while the cheese gives it the right creaminess. She absolutely loved it and so did my husband who fought her over the rest.