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Chocolate Chimichangas to Die For!

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"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 687
Original recipe yields 5 servings (5 chimichangas)

Directions

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  1. Mix confectioners' sugar and cinnamon together on a large, flat plate.
  2. 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.
  3. Heat oil in a deep saucepan over medium-high heat.
  4. 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.

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.

Nutrition Facts


Per Serving: 687 calories; 36.9 84.1 10.4 23 559 Full nutrition

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