Chocolate Chimichangas

READY IN: 10mins
Recipe by Tina A

Rich & wonderful. Really hits the spot when you just can't seem to get enough chocolate. I got the concept from the Rio Bravo restaurant I used to work at. They used a fry baby, I use a small omelette sized skillet. It's much easier with a fry baby.

Top Review by Reesegidget

Absolutly delicious! I served it with snow cream and top it off with hot fudge. Everybody went crazy over it.

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in skillet or fry baby. If using an omelette size skillet, fill about 1/3 with oil.
  2. 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.
  3. 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.
  4. 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.).
  5. 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.

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