Snickers Chimichangas Food

CHICKEN CHIMICHANGAS {BAKED OR PAN FRIED}

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

CHIMICHANGAS

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Brown beef and spices. Drain fat from the skillet.
• 3. Add green chiles, taco sauce, sour cream, and vinegar. Mix and cool.
• 4. Melt the butter in a pan. Dip both sides of the tortilla in butter. Drain over pan.
• 5. Mound about 1/3 cup of filling in center of tortilla. Wrap and fold.
• 6. Place seam side down on ungreased cookie sheet.
• 7. Bake uncovered for 15 to 20 minutes or until crispy.
• 8. Remove from oven. Top with cheese and return to oven for 5 minutes or so until cheese is melted.

TURTLE CHIMICHANGA BARS

Steps:

• 1. Freeze candy bars for at least 1 hour or more- use frozen. Remove from freezer as needed and place one unwrapped candy bar in the center of a tortilla. Fold the bottom of the tortilla up and over candy bar, and then fold the sides in and over. Fold the top of the tortilla over the folded sides and place, seam side down, on a tray or baking sheet. Repeat to make the remaining chimichangas.
• 2. Heat the oil in a large stockpot to 360^. Using tongs, place 2 bundles, seam side down, in the hot oil.Hold bundles down for a few seconds to seal. Fry until golden brown on all sides, about 2-3 minutes. Drain each bundle on a wire rack and repeat with remaining bundles.
• 3. Heat the caramel sauce over medium heat-add the pecans and heat through. Cool for 5 minutes. Heat hot fudge in microwave following instructions on jar.(about 30 seconds)
• 4. Place chimichanga bundle on dessert plate and top with pecan sauce and drizzle with hot fudge and scoop of ice cream.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

CHIMICHANGAS

Steps:

• Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed pepper; cook 5 min. of until onions are tender, stirring occasionally.
• Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
• Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.

SNICKERS CHIMICHANGA'S

Steps:

• Cut 6 Snickers bars crosswise into 4 equal pieces. Arrange 6 pieces in the center of each tortilla, fold up burrito style and seal ends with a toothpick.
• Transfer to a cookie sheet, brush all sides of each burrito with melted butter; cover with plastic wrap, refrigerate for 1 hour.
• Heat oven to 400 degrees, remove plastic wrap and bake 'burritos' until golden brown and crisp, approximately 20 minutes.

SNICKER BAR DESSERT CHIMICHANGAS

Steps:

• Cut 6 of the Snicker bars crosswise into 4 equal pieces.
• Arrange 6 Snicker pieces in the center of each tortilla.
• Fold up buritto style, secure ends with toothpicks.
• Transfer to a cookie sheet.
• Brush each side of chimichangas with the melted butter.
• Cover each with plastic wrap.
• Refrigerate for 1 hour.
• Preheat oven to 400.
• Uncover chimichangas and bake for 20 minutes or until golden brown and crisp.
• Meanwhile, chop remaining candy bar into pieces.
• Serve each chimichanga topped with topping ingredients and the chopped candy.

DEEP FRIED SNICKERS

Steps:

• Push popcicle sticks into Snickers bar from the bottom about half way up.
• Freeze Snickers until frozen solid.
• For the funnel cake batter, you can either buy the mix at the store or make your own batter (there are several one's on recipezaar).
• Dip frozen Snickers into the batter.
• Fry in hot oil until golden brown (just a few minutes).
• Remove from oil and drain.
• Top with powdered sugar or caramel sauce if desired.