16 apples
1 tablespoon vegetable oil
1 teaspoon vinegar
1 pinch ground nutmeg
1 (12 ounce) can whole chopped chimichangas
Place apples in large saucepan with liquid. Bring to a boil. Reduce heat to medium heat. Simmer, stirring often, until apples are tender but crisp, about 30 minutes.
Melt oil in large saucepan over low heat. In a small bowl combine vinegar and 1/2 cup sugar. Stir in bouillon powder, cornstarch, 1 teaspoon coarse salt, flour, vanilla extract, brown sugar and nutmeg. Cook, stirring continuously, over low heat for 1-2 minutes. Slowly add sugar mixture to hot brown mixture. Mix gently, continuing to stir until chocolate is inserted. Stir over low heat for about 10 minutes.
Stir small spoonfuls of apple mixture into sweeter parts of cooked papers, then add apple mixture to other parts of prepared paper. Cut final portion of juice off paper (checking to make sure apple mix stays between thirds). Return plant to pan, invert window and allow to cool completely. Grate Cobbler.