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SUBSCRIBE RECIPES
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Blackberry Chimichangas with Vanilla-Bourbon Sauce
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Ingredients :
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CHIMICHANGAS:5 C. fresh or frozen (thawed) blackberries1/2 C. granulated sugar2 Tbs. lemon juice1 1/2 tsp. cornstarch10 10" flour tortillaswooden toothpickspowdered sugarVANILLA-BOURBON SAUCE:1 pint of vanilla ice cream2 Tbs. of bourbon or whiskey3/4 C frozen whipped topping, thawed
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Preparation:
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Preheat oil to 350. Combine blackberries, sugar, lemon juice, and cornstarch in a bowl, tossing well. Place one tortilla flat on a clean surface, place 1/2 C. blackberry mixture in center. Fold bottom edge over filling, fold sides over filling. Roll up and secure with wooden toothpick. Repeat with remaining tortillas and filling. Fry 2 or 3 chimichangas at a time for 3-4 minutes or until golden brown. Remove from hot oil and drain on paper towels. Dust with powdered sugar. Serve with vanilla-bourbon sauce.VANILLA-BOURBON SAUCE:Let ice cream stand at room temperature until fully melted. Add bourbon. Stir well. Add whipped topping. Stir until smooth. Cover and chill for 1 hour. Makes 2 cups.
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