Chocolate Chimichangas with Raspberry Sauce

Chocolate Chimichangas with Raspberry Sauce
Adapted from keyingredient.com
Chocolate Chimichangas with Raspberry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Servings: 6

  • 6

    (1.55-oz) milk chocolate candy bars

  • 6

    (10-inch) burrito-size flour tortillas

  • Vegetable Oil

  • Raspberry Sauce

  • Vanilla ice cream

  • Garnishes: shaved chocolate, mint springs

Directions

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. Repeat procedure with remaining tortillas. Drain on paper towels. Serve the Raspberry Sauce and vanilla ice cream. Garnish, if desired. Raspberry Sauce: (Makes about 1 cup) 1 (10-oz) pkg frozen raspberries, thawed 1/3 cup sugar 3 Tbs lemon juice 1 Tbs orange liqueur 1 tsp cornstarch 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 strained into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 tsp cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days.

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