Deep-fried tortillas filled with vanilla ice cream and topped with cinnamon sugar.
Servings : 4Servings
Prep Time 2 hourshrs5 minutesmins
Cook Time 2 minutesmins
Freezing Time 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Ingredients
4(6-inch)Flour Tortillas
2cupslow fat vanilla ice cream, divided
1/2cupsugar
1/4cupcinnamon
oil for frying
Instructions
Spoon ice cream onto each tortilla.
Roll it up, tucking in the ends, like a burrito.
Set on a large plate or baking sheet, seam-side down, and freeze for at least 2 hours. I let them sit for 4 hours because they need to be frozen solid.
Combine sugar and cinnamon in a shallow plate and set aside.
Heat the oil in a deep pan over medium-high heat.
Fry the chimichangas for about 1 minute, flip and continue to cook for a few seconds longer.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.