Turtle Chimichangas Dessert Food

QUICK AND EASY CHIMICHANGAS

Steps:

• Preheat oven to 475 degrees.
• Brown meat with onion and garlic; drain.
• Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
• Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
• Fold 2 sides over filling; fold ends down.
• Place seam side down in 13x9x2-inch baking dish.
• Bake in preheated oven about 13 minutes or until golden brown.
• To serve, top with sour cream, guacamole and additional picante sauce.

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.

TURTLE CHIMICHANGAS DESSERT

Steps:

• Place one candy bar in the center of a tortilla. Fold the bottom of the tortilla up & over the candy bar, and then fold the sides in and over. Fold the top of the tortilla over the folded sides and put on a baking sheet seam side down. Repeat to make the remaining chimichangas.
• Heat vegetable oil in a large pot or deep fryer to 360 degrees. Place 2 chimichangas, seam side down, in the hot oil. Hold the chimichangas down in the oil with tongs for a few seconds to seal. Cook until golden brown on all sides, about 2-3 minutes. Drain the chimichangas on a wire rack and repeat to make the remaining chimichangas.
• Heat the caramel sauce in a small saucepan over medium heat. Add the pecans and bring just to a boil, stirring occasionally. Remove from heat and cool slightly, about 5 minutes. Heat the hot fudge in a microwave on high for about 30 seconds. Place a chimichanga on each dessert plate and top with the caramel-pecan sauce. Drizzle hot fudge over the chimichanga and serve with a scoop of vanilla ice cream.