Chocolate Chimichangas With Ice Cream Recipes

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.

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.

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.

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.