CHIMICHANGA DESSERT RECIPES
CHOCOLATE CHIMICHANGAS TO DIE FOR! RECIPE | ALLRECIPES
Very fast and easy to make. Very affordable, and what a guilty pleasure they are! Dust with confectioners' sugar before serving.
Provided by magicrain1111
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Total Time 12 minutes
Prep Time 10 minutes
Cook Time 2 minutes
Yield 5 chimichangas
Number Of Ingredients 5
Steps:
- Mix confectioners' sugar and cinnamon together on a large, flat plate.
- Place tortillas on a flat work surface. Place 1/4 cup chocolate chips on the edge closest to you. Fold in opposing edges and roll tortilla up tightly like a burrito.
- Heat oil in a deep saucepan over medium-high heat.
- Fry rolled tortillas in hot oil in batches, partially covered, using tongs to rotate them until they are golden brown on all sides, 2 to 3 minutes. Roll in sugar mixture until coated on all sides.
Nutrition Facts : Calories 686.7 calories, CarbohydrateContent 84.1 g, CholesterolContent 22.7 mg, FatContent 36.9 g, FiberContent 2.9 g, ProteinContent 10.4 g, SaturatedFatContent 16 g, SodiumContent 558.7 mg, SugarContent 43.8 g
CHOCOLATE CHIMICHANGAS RECIPE - FOOD.COM
Rich & wonderful. Really hits the spot when you just can't seem to get enough chocolate. I got the concept from the Rio Bravo restaurant I used to work at. They used a fry baby, I use a small omelette sized skillet. It's much easier with a fry baby.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil over medium heat in skillet or fry baby. If using an omelette size skillet, fill about 1/3 with oil.
- Tortilla is less likely to crack when you fold it if you microwave it for about 5-8 seconds right before you are ready to put chocolate bar inches.
- Break the Hershey bar up into 2-3 pieces. Pile the chocolate in the tortilla, leaving enough room so that no chocolate is exposed when you fold it. Fold both ends over, then roll to make a little burrito. Make sure all chocolate is covered. If any of it gets into the hot oil, it is a nasty mess. I usually test the oil by tearing off a little piece of tortilla--if it sizzles then the oil is ready.
- Using tongs to hold the chimichanga together, gently place the chimichanga into the hot oil. Let cook for a couple of minutes until bottom is golden & crispy. Then GENTLY flip over, careful not to let any chocolate spill out. Cook until that side is also golden & crispy. (Don't be suprised if you ruin one on the first try, it takes a little practice to get it just right.).
- Drain the grease by placing chimichanga on a paper towel. Then put it into a bowl or plate & top with a large scoop of vanilla ice cream. (The old fashioned kind is my favorite.) Drizzle with chocolate syrup for presentation. It's so rich that 2 people usually share one of these.
Nutrition Facts : Calories 526.2, FatContent 22.4, SaturatedFatContent 10, CholesterolContent 26, SodiumContent 508.8, CarbohydrateContent 70.6, FiberContent 3.9, SugarContent 31.6, ProteinContent 10.4
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