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My review
Chocolate Chimichangas to Die For!
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magicrain1111
"Very fast and easy to make. Very affordable, and what a guilty pleasure they are! Dust with confectioners' sugar before serving."
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Ingredients
12 m servings 687Original recipe yields 5 servings (5 chimichangas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Be careful if the oil starts to pop; turn down the heat. if the sides are tucked in, the chocolate shouldn't leak out. If it leaks it could cause more popping, and burnt chocolate.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.