Chocolate Chimichangas To Die For Recipes

CHOCOLATE CHIMICHANGAS WITH ICE CREAM

Steps:

• 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 degrees. 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. Drain on paper towels.

CANYON RANCH COCOA CHIMICHANGA

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside. In a small bowl, combine 1 tsp cinnamon and sugar. Set aside. Lay out 1 sheet phyllo onto a flat surface. Spray lightly with cooking spray and fold in half lengthwise. Turn sheet so one of the narrower ends is facing you. Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side. Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap). Repeat with remaining phyllo sheets and place on baking sheet with open flap down. Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture. Place in oven immediately and bake 10 to 15 minutes or until golden brown.

CHOCOLATE CHIMICHANGAS

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.

CHOCOLATE BANANA CHIMICHANGAS

Steps:

• Preheat oven to 350°F.
• Lightly coat a baking sheet with cooking spray.
• In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside.
• In a small bowl, combine 1 tsp cinnamon and sugar. Set aside.
• Lay out 1 sheet phyllo onto a flat surface.
• Spray lightly with cooking spray and fold in half lengthwise.
• Turn sheet so one of the narrower ends is facing you.
• Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side.
• Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap).
• Repeat with remaining phyllo sheets and place on baking sheet with open flap down.
• Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture.
• Place in oven immediately and bake 10 to 15 minutes or until golden brown.

CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• 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°F 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 Raspberry 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.