Chimichangas aren't just savory! Serve them up for dessert with this Dulce de leche and chocolate chip chimichinga recipe.
I cannot say enough about this mini dessert chimichanga recipe! If you prepare this for your friends, they are going to believe you purchased them from a fancy bakery. Just a few simple ingredients combined with flour tortillas and you have a great Mexican-inspired dessert that everyone will love.
Wrap the flour tortillas in paper towels and heat in the microwave for about 1 minute.
Heat about 2 cups of canola oil to medium/high heat (350ºF).
Fill each tortilla with about 1 tablespoon each of dulce de leche, chocolate chips and fresh pineapple. Don’t overfill or it will be hard to roll and close them. Fold in the ends and roll shut, using a toothpick to hold closed.
When oil is hot, gently add a couple of the chimichangas to the hot oil. Cook, turning once, so both sides are golden brown. Drain on paper towels. Cool slightly and dust with powdered sugar.
Variations: Add any kind of your favorite fruits, like mango, bananas, peaches … chef’s choice!