250g milk or dark chocolate
RED CAYENNE CHILLI SAUCE
8 thin flour tortillas
Cut the chocolate into 8 equal rectangular pieces.
Heat the tortillas very briefly in a frypan, turning over and removing from the heat.
Place a piece of chocolate in the centre of the warm tortilla and drizzle with chilli sauce.
Fold the ends in over the filling, then roll up sides to make a tight package. Secure end flap with a toothpick. Continue until all tortillas are filled.
Heat 2½ cm (1”) vegetable oil in a pan over medium-high heat. When oil is hot, fry a couple of chimichangas at a time until crisp and golden on both sides. Drain on kitchen paper.
Keep warm in the oven until all are fried.
Dust with icing sugar and serve hot. Fingers and chins may become a bit gooey so serve with plenty of paper napkins.
Uncooked chimichangas can be prepared hours in advance, covered in plastic and refrigerated. Fry, chilled, as directed above.
Substitute sliced mango or bananas for chocolate, drizzle with hot brandy sauce roll up and fry. Dust with icing sugar.
A scoop of vanilla ice cream is delicious with either the chocolate or fruit variations.