Ingredients for Chocolate Chimichangas With Ice Cream
- Milk Chocolate Candy Bars
- Burrito Size Flour Tortillas
- Vegetable Oil
- 1 pint vanilla ice cream
- 1/4 cup chocolate syrup
- 2 tablespoons chocolate shavings
- 1/2 teaspoon ground cinnamon
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How to Make Chocolate Chimichangas With Ice Cream
- Place 1 (1.5 oz) candy bar just below the center of 1 (6-inch) flour tortilla.
- Fold the bottom of the tortilla up and over the candy bar, partially covering it.
- Fold the left and right sides of the tortilla inward, overlapping slightly.
- Roll up tightly and place seam-side down on a baking sheet.
- Repeat steps 1-4 with the remaining candy bars and tortillas (using about 3-4 candy bars and tortillas).
- Freeze for 20 minutes to firm up the chimichangas.
- Pour vegetable oil to a depth of 1 inch into a large skillet.
- Heat the oil to 375°F (190°C). Use a thermometer to ensure accuracy.
- Carefully place 2-3 chimichangas, seam-side down, in the hot oil. Gently press with tongs for a few seconds to seal.
- Fry the chimichangas for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
- Remove the chimichangas from the oil and drain on paper towels.
- Serve immediately with 1-2 scoops of vanilla ice cream, a drizzle of chocolate syrup, chocolate shavings, and a dusting of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
203g
Fat
89g
Carbs
34g
