Happy Cinco De Mayo everyone! I love being festive on any holiday. A couple days ago, the kids I nanny were saying that they wanted to celebrate Cinco De Mayo. They love doing cooking/baking projects with me. However, the 6 year old boy is a picky eater who doesn’t like Mexican food. But…he loves chocolate.
My taste buds reminisced back to a great Mexican restaurant in Florida I used to go to all the time. On special occasions, my parents would order me the chocolate chimichanga. I decided to attempt to remake this delicious dessert for the kids. It was so simple, and it was a hit! Your friends and family will be requesting this amazing recipe long after Cinco De Mayo. They are chocolate chimichangas, but if you decide to make them throughout the year, you can call them Chocolate Pockets.
It’s so easy and family friendly that I had the kids do most of the work (except the frying).
What you need:
-Small Hershey’s chocolate bars
-Vanilla ice cream
-Your fruit & toppings of choice (raspberries, strawberries, chocolate shavings, cinnamon, coconut, etc)
1. Lay your tortillas out on the counter and place some chocolate in the center.
2. Roll them up and fold in the sides.
3. Place on a plate and put them in the freezer for 15 minutes.
4. Heat up a skillet with vegetable oil. Fry your chimichangas (chocolate pockets) for 2-3 minutes on each side, or until lightly browned.
5. Place them onto a paper towel to blot excess grease/oil.
6. Decorate with your favorite toppings.