Turtle Chimichangas Dessert |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are oh-so-good, and worth every calorie. I make this special treat for the kids one or two times a year, as dessert with a Mexican meal. (Well, okay, I also enjoy them as a special treat for myself.) Ingredients:
8 (1 5/8 ounce) milk chocolate candy bars |
8 burrito-size flour tortillas |
vegetable oil, for frying |
1 (12 ounce) jar caramel ice cream topping |
1 cup pecans, chopped |
1 (12 ounce) jar chocolate fudge topping |
qood quality vanilla ice cream |
Directions:
1. 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.
2. 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.
3. 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.
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