CHOCOLATE CHIMICHANGAS WITH ICE CREAM
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
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
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
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.
Provided by Tina A
Categories Dessert
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
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
4-BERRY CHIMICHANGAS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
- Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
- Combine the sugar and lime zest on a small plate.
- Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
- Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.
TO DIE FOR CHOCOLATE CAKE
This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.
Provided by wiggleone
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
- Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
- While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.
Nutrition Facts : Calories 604.9, Fat 26, SaturatedFat 11.3, Cholesterol 76.6, Sodium 341.6, Carbohydrate 90.4, Fiber 1.5, Sugar 71.4, Protein 4.7
CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE
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
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 CHIMICHANGAS TO DIE FOR!
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 Milk Chocolate Desserts
Time 12m
Yield 5
Number Of Ingredients 5
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
BANANAS FOSTER CHIMICHANGAS
The contrast of the crunchy tortilla with the warm bananas is to die for. Serve with banana syrup and your favorite ice cream.
Provided by Kim Fliehmann
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
- In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 487 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 22.4 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 262.2 mg, Sugar 35.3 g
CHOCOLATE BANANA CHIMICHANGAS
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
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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- Place the tortillas on a flat work surface. Place ¼ cup of chocolate chips on the closest edge. Fold in the opposing edges and roll the tortilla up tightly like a burrito.
- Heat the oil in a deep saucepan over medium-high heat. Fry rolled tortillas in hot oil in batches, partially covered, using tongs to rotate them for 2 to 3 minutes until they are golden brown on all sides.
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