The Pioneer Woman Tasty Kitchen
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Ice Cream Chimichangas

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Level: Easy

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Description

Deep-fried tortillas filled with vanilla ice cream and topped with cinnamon sugar.

Ingredients

  • 4 whole 6 Inch Flour Tortillas
  • 2 cups Vanilla Ice Cream, Divided
  • ½ cups Sugar
  • ¼ cups Cinnamon
  • Oil, For Frying

Preparation

Lay out your tortillas on your work surface. Spoon 1/2-cup ice cream into the center of each tortilla. Roll up the tortillas, tucking in the ends, like a burrito. Set them on a large plate or baking sheet, seam-side down, and freeze for at least 2 hours. I let them freeze 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. Pull the chimichangas out of the freezer. When oil is hot add them into the pan. Fry the chimichangas for about 1 minute, flip and continue to cook for a few seconds longer.

Remove chimichangas from the oil using a slotted spoon. Roll the chimichangas in the cinnamon sugar. Serve.

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