• Mon - Sun : 8:30am to 9:30pm

chocolate chimichangas


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.


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  1. Heat oil over medium heat in skillet or fry baby
  2. If using an omelette size skillet
  3. Fill about 1 / 3 with oil
  4. 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
  5. Break the hershey bar up into 2-3 pieces
  6. Pile the chocolate in the tortilla
  7. Leaving enough room so that no chocolate is exposed when you fold it
  8. Fold both ends over
  9. Then roll to make a little burrito
  10. Make sure all chocolate is covered
  11. If any of it gets into the hot oil
  12. It is a nasty mess
  13. I usually test the oil by tearing off a little piece of tortilla--if it sizzles then the oil is ready
  14. Using tongs to hold the chimichanga together
  15. Gently place the chimichanga into the hot oil
  16. Let cook for a couple of minutes until bottom is golden & crispy
  17. Then gently flip over
  18. Careful not to let any chocolate spill out
  19. Cook until that side is also golden & crispy
  20. Drain the grease by placing chimichanga on a paper towel
  21. Then put it into a bowl or plate & top with a large scoop of vanilla ice cream
  22. Drizzle with chocolate syrup for presentation
  23. "its so rich that 2 people usually share one of these"

Step 17

Total Time in Minute 10

Ingredients Count 4

cooking chocolate chimichangas

See More Relate Photo


Hershey bar

Fajita-size flour tortillas

Vanilla ice cream

Hersheys chocolate syrup

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