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Chocolate Chimichangas with Raspberry Sauce


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  • 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


Servings 1
Adapted from


Step 1

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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