Chocolate Chimichangas

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 hershey bar
• 1 fajita-size flour tortillas or 1 burrito-size flour tortilla
• 1 scoop vanilla ice cream
• hersheys chocolate syrup

Recipe

• 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.