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Category: Desserts
Prep Time: Cook Time: Total Time:
6 (1.55 oz) milk chocolate candy bars
6 (10 inch) burrito-size flour tortillas
Vegetable oil
Raspberry Sauce
1 (10 oz) pkg frozen raspberries, thawed
1/2 cup sugar
3 tbsp lemon juice
1 tbsp orange liqueur (optional)
1 tsp cornstarch
Vanilla ice cream
Garnishes: shaved chocolate, mint sprigs
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 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. Serves 6 NOTE: To save time, assemble the chimichangas up to one week ahead. Place in a zip-top plastic freezer bag, and store in the freezer.
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 tsp. cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days. Makes about 1 cup
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*CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE*
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Category: Desserts
Prep Time: Cook Time: Total Time:
6 (1.55 oz) milk chocolate candy bars
6 (10 inch) burrito-size flour tortillas
Vegetable oil
Raspberry Sauce
1 (10 oz) pkg frozen raspberries, thawed
1/2 cup sugar
3 tbsp lemon juice
1 tbsp orange liqueur (optional)
1 tsp cornstarch
Vanilla ice cream
Garnishes: shaved chocolate, mint sprigs
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 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. Serves 6 NOTE: To save time, assemble the chimichangas up to one week ahead. Place in a zip-top plastic freezer bag, and store in the freezer.
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 tsp. cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days. Makes about 1 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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