Very fast and easy to make. Very affordable, and what a guilty pleasure they are! Dust with confectioners' sugar before serving.


Recipe Summary

10 mins
2 mins
12 mins
5 chimichangas


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

687 calories; protein 10.4g; carbohydrates 84.1g; fat 36.9g; cholesterol 22.7mg; sodium 558.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I think these would taste better with a scoop of ice cream or topped with whip cream. Regular sugar would probably work better than trying to roll them in powdered sugar. I did not have any trouble with the chocolate leaking out. My problem was the tortilla inflating and starting to unroll while in the oil. I had to hold them down with a spatula which was a bit hard to do since I had 3 frying at once. Next time I will secure them with a toothpick. Read More