Best 4 Chocolate Chimichangas With Ice Cream Recipes
Indulge in a delightful culinary adventure with our irresistible Chocolate Chimichangas with Ice Cream, a symphony of flavors that will tantalize your taste buds. Picture crispy tortillas enveloping a rich, gooey chocolate filling, expertly folded and fried to golden perfection. These delectable treats are then adorned with a decadent chocolate sauce, a generous scoop of creamy ice cream, and a sprinkle of powdered sugar, creating an explosion of textures and flavors in every bite. Prepare to embark on a sweet journey with our easy-to-follow recipes, offering variations to suit every palate. From the classic combination of chocolate and vanilla to the unique fusion of salted caramel and peanut butter, these Chocolate Chimichangas are guaranteed to become your new favorite dessert. So, gather your ingredients, fire up the stove, and let's embark on a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CHIMICHANGAS WITH ICE CREAM
Imagine a a flour tortilla wrapped around your favorite chocolate bar then deep fried to a golden crisp and served with vanilla ice cream, chocolate syrup and garnished with chocolate shavings and a falling of cinnamon. :)
Provided by 2Bleu
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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 degrees. 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. Drain on paper towels.
Nutrition Facts : Calories 760.6, Fat 33, SaturatedFat 17.9, Cholesterol 28, Sodium 649.7, Carbohydrate 104, Fiber 6.9, Sugar 50.9, Protein 14
CHOCOLATE CHIMICHANGAS
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.
Provided by Tina A
Categories Dessert
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil over medium heat in skillet or fry baby. If using an omelette size skillet, fill about 1/3 with oil.
- 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.
- 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.
- 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.).
- 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.
Nutrition Facts : Calories 526.2, Fat 22.4, SaturatedFat 10, Cholesterol 26, Sodium 508.8, Carbohydrate 70.6, Fiber 3.9, Sugar 31.6, Protein 10.4
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
Tips:
- To make sure your chimichangas are crispy, use a large skillet or griddle over medium-high heat and cook them for 2-3 minutes per side, or until golden brown.
- For a more decadent filling, try using a combination of chocolate chips, Nutella, and peanut butter.
- If you don't have any tortillas on hand, you can use wonton wrappers or even spring roll wrappers to make your chimichangas.
- Serve your chimichangas with your favorite toppings, such as ice cream, whipped cream, chocolate sauce, or fresh berries.
- For a fun twist, try making mini chimichangas by cutting the tortillas into smaller pieces before filling and rolling them up.
Conclusion:
Chocolate chimichangas are a delicious and easy-to-make dessert that is perfect for any occasion. With their crispy exteriors and gooey, chocolatey fillings, they're sure to be a hit with people of all ages. So next time you're looking for a sweet treat, give chocolate chimichangas a try!
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