Best Chocolate Chimichangas Recipes

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CHOCOLATE CHIMICHANGAS WITH ICE CREAM



Chocolate Chimichangas With Ice Cream image

Imagine a a flour tortilla wrapped around your favorite chocolate bar then deep fried to a golden crisp and served with vanilla ice cream, chocolate syrup and garnished with chocolate shavings and a falling of cinnamon. :)

Provided by 2Bleu

Categories     Dessert

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 (2 ounce) milk chocolate candy bars (or use your favorite candy bar)
2 (10 inch) burrito-size flour tortillas
vegetable oil (for frying)
1/2 cup vanilla ice cream
1/4 cup chocolate syrup
1/2 ounce chocolate shavings
1/2 teaspoon cinnamon

Steps:

  • 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. Drain on paper towels.

Nutrition Facts : Calories 760.6, Fat 33, SaturatedFat 17.9, Cholesterol 28, Sodium 649.7, Carbohydrate 104, Fiber 6.9, Sugar 50.9, Protein 14

CHOCOLATE CHIMICHANGAS



Chocolate Chimichangas image

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.

Provided by Tina A

Categories     Dessert

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 4

1 Hershey Bar
1 fajita-size flour tortillas or 1 burrito-size flour tortilla
1 scoop vanilla ice cream
Hersheys Chocolate Syrup

Steps:

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

Nutrition Facts : Calories 526.2, Fat 22.4, SaturatedFat 10, Cholesterol 26, Sodium 508.8, Carbohydrate 70.6, Fiber 3.9, Sugar 31.6, Protein 10.4

CHOCOLATE CHIMICHANGAS TO DIE FOR!



Chocolate Chimichangas to Die For! image

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

Provided by magicrain1111

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 12m

Yield 5

Number Of Ingredients 5

¼ cup confectioners' sugar
1 tablespoon ground cinnamon
5 (10 inch) flour tortillas
1 (12 ounce) bag milk chocolate chips
2 cups vegetable oil for frying

Steps:

  • 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.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 84.1 g, Cholesterol 22.7 mg, Fat 36.9 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 16 g, Sodium 558.7 mg, Sugar 43.8 g

CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE



Chocolate Chimichangas With Raspberry Sauce image

This looks delicious, another recipe from Southern Living. Putting here for safe keeping! Times below doesn't account for a 20 minute freeze time.

Provided by my3beachbabes

Categories     Dessert

Time 33m

Yield 6 chimichangas, 6 serving(s)

Number Of Ingredients 11

6 (1 5/8 ounce) milk chocolate candy bars
6 (10 inch) burrito-size flour tortillas
vegetable oil
raspberry sauce
vanilla ice cream
chocolate shavings, mint sprigs
1 (10 ounce) package frozen raspberries, thawed
1/2 cup sugar
3 tablespoons lemon juice
1 tablespoon orange liqueur (optional)
1 teaspoon cornstarch

Steps:

  • For Chimichangas: 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°F 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 with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
  • For Raspberry Sauce: 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 strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days Makes 1 cup.

Nutrition Facts : Calories 583.9, Fat 19.3, SaturatedFat 7.9, Cholesterol 10.7, Sodium 482.5, Carbohydrate 93.7, Fiber 5.9, Sugar 52.4, Protein 9.7

CHOCOLATE BANANA CHIMICHANGAS



Chocolate Banana Chimichangas image

Enjoy this decadent dessert, satisfy your sweet-tooth cravings, enjoy your fruit AND stay on good terms with the scale! This tastes like a 500 calorie treat, but is only a fraction of that. The whole family will love it!

Provided by DuChick

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

olive oil flavored cooking spray or vegetable oil cooking spray
4 medium bananas, sliced
1 1/2 tablespoons fat free chocolate syrup
2 teaspoons cinnamon
1 tablespoon sugar
6 phyllo pastry sheets, defrosted

Steps:

  • Preheat oven to 350°F.
  • Lightly coat a baking sheet with cooking spray.
  • In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside.
  • In a small bowl, combine 1 tsp cinnamon and sugar. Set aside.
  • Lay out 1 sheet phyllo onto a flat surface.
  • Spray lightly with cooking spray and fold in half lengthwise.
  • Turn sheet so one of the narrower ends is facing you.
  • Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side.
  • Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap).
  • Repeat with remaining phyllo sheets and place on baking sheet with open flap down.
  • Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture.
  • Place in oven immediately and bake 10 to 15 minutes or until golden brown.

Nutrition Facts : Calories 136.9, Fat 1.4, SaturatedFat 0.4, Sodium 92.8, Carbohydrate 30.7, Fiber 2.8, Sugar 11.8, Protein 2.2

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