Snickers Chimichangas Recipes

SNICKER BAR DESSERT CHIMICHANGAS

Steps:

• Cut 6 of the Snicker bars crosswise into 4 equal pieces.
• Arrange 6 Snicker pieces in the center of each tortilla.
• Fold up buritto style, secure ends with toothpicks.
• Transfer to a cookie sheet.
• Brush each side of chimichangas with the melted butter.
• Cover each with plastic wrap.
• Refrigerate for 1 hour.
• Preheat oven to 400.
• Uncover chimichangas and bake for 20 minutes or until golden brown and crisp.
• Meanwhile, chop remaining candy bar into pieces.
• Serve each chimichanga topped with topping ingredients and the chopped candy.

SNICKERS CHIMICHANGA'S

Steps:

• Cut 6 Snickers bars crosswise into 4 equal pieces. Arrange 6 pieces in the center of each tortilla, fold up burrito style and seal ends with a toothpick.
• Transfer to a cookie sheet, brush all sides of each burrito with melted butter; cover with plastic wrap, refrigerate for 1 hour.
• Heat oven to 400 degrees, remove plastic wrap and bake 'burritos' until golden brown and crisp, approximately 20 minutes.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.