Chocolate Chimichangas

I got this recipe from my dear friend, Melissa.  She would make these for me when I was pregnant with Madison.  I lost count of how many I had while I was pregnant with her, but let’s just say I had a lot of them.  I really like it, because it is a delicious recipe, is very versatile, and requires so few ingredients.

Chocolate Chimichangas

Flour tortillas (soft taco size)
Hershey’s milk chocolate candy bars
Vanilla ice cream
Various topping (optional):  chocolate chips, raspberries, bananas, coconut, sprinkles, chocolate syrup, strawberries, nuts, etc.

Note:  Each Hershey bars consists of 4 squares lengthwise and 3 squares widthwise for a total of 12 squares.  For this recipe, break off two rows lengthwise of 4 for a total of 8 squares of chocolate.

Place 8 squares of chocolate in tortillas.  Fold edges of tortilla in first on the short side of your Hershey’s bar then roll tortilla into a burrito.  Deep fry in hot oil for 15 seconds or less per side or until golden brown.  I usually fry each tortilla separately and hold it in the oil with my tongs to ensure it does not unravel in the oil as it is frying.  Drain on paper towels.  Serve immediately with ice cream and your favorite toppings.

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