Chocolate Chimichangas with Raspberry Sauce
- 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
Adapted from keyingredient.com
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.
(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.
You'll also love
- Creamy Tomato Tortellini Soup 4.5/5 (888 Votes)
- Cracker Barrel Homemade Chicken &... 4.4/5 (892 Votes)
- Blood Orange Upside Down Cake 4.5/5 (741 Votes)
- Crock Pot Beef & Broccoli 4.5/5 (498 Votes)
- Apple Brie Tarts 4.5/5 (311 Votes)
- Samoa Brownies 4.5/5 (288 Votes)
- Strawberry Coconut Chia Seed... 4.5/5 (210 Votes)
- Buttermilk Blueberry Breakfast Cake 4.4/5 (181 Votes)