Famous and Not-So-Famous Dessert Chimichangas
Try a Snickers Chimichanga from Pedro’s Mexican Restaurante, or a Blue Moon’s Apple Dessert Chimichanga or even Applebee’s Chimnicheese Cake or another from our site.
Pedro’s Mexican Restaurante Snickers Chimichanga
A flour tortilla filled with a Snicker bar filling; baked and served with ice cream, whipped cream and cherries – and of course – additional chopped Snickers!
7 Snickers candy bars (2 oz.)
4 burrito-size tortillas (12-inch)
2 T. melted butter or margarine
Vanilla ice cream
Maraschino cherries and whipped cream optional
Cut 6 Snickers bars into 4 equal pieces. Arrange 6 pieces in the center of
each tortilla. Fold up burrito style; seal ends with a toothpick.
Transfer to small cookie sheet. Brush all sides of each burrito with the
melted butter then cover with plastic wrap. Refrigerate 1 hour. (Can be made
ahead. Refrigerate up to 24 hours.)
Preheat oven to 400°F. Bake burritos until golden brown and crisp, 20
Coarsely chop remaining Snickers bar. Place each chimichanga in a shallow
dessert bowl. Serve with ice cream, whipped cream, cherries and chopped
Makes 4 servings.
Applebee’s Chimicheese Cake
10 - 12 flour tortilla shells, 6 1/2" diameter
2 (8 oz.) packages cream cheese, at room temperature
1 /2 cup sugar
1/4 + 2 Tbsp. Flour
2 eggs, beaten
1 tsp. vanilla
1 (20 oz.) can cooked apples, very well drained
1/2 cup almond toffee bits
cinnamon sugar (1/2 cup sugar and 3 tbs. ground cinnamon, mixed well)
vanilla ice cream
Beat cream cheese until fluffy; add sugar and eggs, beat again. Add vanilla and mix well. Fold toffee bits and apple pieces in cheese mixture. On tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling. In deep fryer heat vegetable oil. When ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain. Heat oven to 350F and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar. Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.
Blue Moon’s Dessert Apple Cheesecake Chimichangas
• 2-8oz cream cheese, softened
• 2T white or powdered sugar
• 4T flour
• 2tsp vanilla
• 2tsp fresh lemon juice
• 1 can apple pie filling(or canned apples, which is what I prefer)
• 10 large flour tortillas
• 1/4 cup white sugar
• 3T cinnamon
• oil for frying
• caramel ice cream topping, optional
• Combine cream cheese and 2T white or powdered sugar in mixer bowl and beat until smooth and creamy.
• Add flour and mix to combine
• Add vanilla and lemon juice and mix, again
• Fold in apples and mix until just combined.
• Warm tortillas in oven, microwave or skillet til just pliable.
• Add about 1/2 cup of filling to tortilla and wrap them “burrito” style, making sure to fold ends.
• Wrap each chimichanga tightly in plastic wrap and place in freezer, seam side down, for a couple hours, at least.
• Heat oil to about 340 and carefully drop chimichangas in oil seam side down, first.
• When lightly browned, carefully turn and brown other side.
• Remove from oil. Continue with however many you are making, frying no more than 2 at a time, because the oil will cool too much.
• Allow finished chimis to cool, slightly
• Flour tortillas
• Dark chocolate with chili, like Lindt Excellence Chili Chocolate, Hechez Cocoa d’Arriba, or Chuou Mayan
• Ice cream
• chocolate syrup
• optional: Cream Cheese, Abuelita granulated chocolate mix
- Butter one side of each tortilla liberally.
- Break the chocolate into pieces and divide by the number of tortillas.
- Make sure you allow a liberal amount of chocolate for each serving.
- This is not the time to skimp.
- If you opt to use the cream cheese, cut off one ounce of cheese for each serving.
- Mix one teaspoon of the chocolate drink mix into the cheese, and shape it into a slightly flattened cigar.
- If you prefer not to handle the cheese that much, take the slices of cheese and dip them into the chocolate mix, then place two slices of cheese on to the tortilla.
- Heat a heavy skillet over medium-high heat.
- Place a tortilla in the hot skillet.
- Place a cigar of cheese and a piece of chocolate in the center.
- As the tortilla begins to sizzle and is ready to brown, fold the sides over to enclose the chocolate.
- Remove to a plate.
- Drizzle any leftover butter from the pan over the chimichanga.
- Place a scoop of ice cream next to the chimichanga.
- Drizzle a thin like of chocolate syrup over the entire dish.
Baked Cinnamon Apple Chimichangas
• 6 gala apples, peeled, cored, & roughly chopped
• 2 tablespoons butter
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon fresh lime juice
• 1 teaspoon unflavored cornstarch
• 1 tablespoon water
• 10 to 12 (6-inch) flour tortillas
• 1/2 cup powdered sugar
• 1 tablespoon milk
Melt butter in a large skillet over medium heat. Add the apples, granulated sugar, and cinnamon to the skillet; mix to combine. Stir in lime juice. Cover and let cook over medium-low heat, stirring occasionally, until the apples are fully cooked. In a small bowl, combine the water and cornstarch. Pour into the apple mixture and let cook for about a minute or until the juice from the apples has thickened slightly. Remove from heat and let cool to room temperature.
Preheat oven to 350F. Heat the flour tortillas on a comal or skillet over medium heat until soft and pliable. Spoon two tablespoonfuls of apple filling into center of each tortilla. Fold in the si Stir together the 1/2 cup of powdered sugar with the tablespoon of milk, until well combined. If too thick, add a little more milk, until desired consistency. Drizzle the glaze over the chimichangas. des to seal in the filling, and roll up the tortilla like you would a burrito.
Place seam side down on a lightly greased baking sheet. With the tip of a very sharp knife, carefully cut 2 or 3 diagonal slits on top of each chimichanga. Bake at 350 for 12 to 15 minutes, or until the chimichangas are light golden brown and crisp to the touch.
• 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
- 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.
- 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.
- 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.