Ingredients for Turtle Chimichangas Dessert
- Milk Chocolate Candy Bars
- Burrito Size Flour Tortillas
- 2 cups vegetable oil, for frying
- Caramel Ice Cream Topping
- 1/2 cup chopped pecans
- Chocolate Fudge Topping
- 6 scoops vanilla ice cream
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How to Make Turtle Chimichangas Dessert
- Chop the milk chocolate candy bar into small, roughly 1-inch pieces.
- Place approximately 1.5 ounces (about 1/6 of the bar) of chopped chocolate in the center of each tortilla.
- Fold the bottom of the tortilla up and over the chocolate, then fold in the sides, and finally fold the top down to completely enclose the filling.
- Repeat steps 2-3 to create the remaining 5 chimichangas. Gently crimp the edges to seal.
- Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 360°F (182°C). Use a thermometer to ensure accurate temperature.
- Carefully place 2-3 chimichangas (depending on pot size) seam-side down into the hot oil.
- Gently hold the chimichangas down with tongs for the first 15-20 seconds to prevent them from floating up and ensuring even cooking.
- Fry for 2-3 minutes per side, turning occasionally, until they are golden brown and crispy.
- Remove the chimichangas from the oil and place them on a wire rack to drain excess oil.
- Repeat steps 6-9 until all chimichangas are fried.
- While the chimichangas are frying, prepare the caramel-pecan sauce: In a small saucepan over medium heat, gently warm the caramel sauce.
- Stir in the chopped pecans and bring to a simmer, stirring frequently to prevent burning. Cook for 1-2 minutes, until heated through.
- Remove from heat and let cool slightly (about 5 minutes).
- Heat the hot fudge sauce in the microwave for 30 seconds or according to package directions.
- Place a fried chimichanga on each dessert plate. Top generously with the warm caramel-pecan sauce.
- Drizzle with hot fudge sauce.
- Serve immediately with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
160g
Fat
52g
Carbs
40g
