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Chocolate Chimichangas Recipe

Ingredients

How to make it

  • For Chimichangas:
  • Place 1 candy bar just below center of 1 tortilla.
  • Fold bottom of tortilla up and over candy bar just until partially covered.
  • Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet.
  • Repeat procedure with remaining candy bars and tortillas.
  • Freeze 20 minutes.
  • Pour oil to depth of 1 inch into a large skillet; heat to 375°.
  • Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal.
  • Fry tortillas 2 to 3 minutes on each side or until golden brown.
  • Repeat procedure with remaining tortillas.
  • Drain on paper towels.
  • Serve with Raspberry Sauce and vanilla ice cream.
  • Garnish, if desired.
  • For Rasberry Sauce: Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan.
  • Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken.
  • Remove from heat, and let cool completely.
  • Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice.
  • Discard pulp and seeds.
  • Whisk in 1 teaspoons cornstarch.
  • Bring to a boil, and cook 1 to 2 minutes or until thickened.
  • Store in refrigerator up to 3 days
  • Makes 1 cup.

Reviews & Comments 3

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    " It was excellent "
    taylorsue82 ate it and said...
    UMMMMMMM sounds so good.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow would be good just sprinkled with powdered sugar alos{YUmmie post midglet}high5
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    " It was excellent "
    puddlewonderful ate it and said...
    very delicious high five
    Was this review helpful? Yes Flag

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