To save time, assemble the chimichangas up to one week ahead. Place in a zip-top plastic freezer bag, and store in the freezer.

Recipe by Southern Living February 2007

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Recipe Summary test

prep:
15 mins
freeze:
20 mins
fry:
18 mins
total:
53 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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