Pedro’s Mexican Restaurante Snickers Chimichanga
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
minutes.
Coarsely chop remaining Snickers bar. Place each chimichanga in a shallow
dessert bowl. Serve with ice cream, whipped cream, cherries and chopped
Snickers bar.
Makes 4 servings.