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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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. Ingredients:
1 hershey bar |
1 fajita-size flour tortillas or 1 burrito-size flour tortilla |
1 scoop vanilla ice cream |
hersheys chocolate syrup |
Directions:
1. Heat oil over medium heat in skillet or fry baby. If using an omelette size skillet, fill about 1/3 with oil.
2. 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.
3. 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.
4. 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.).
5. 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.
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