Chocolate Chimichangas with Raspberry Sauce

Chimichangas

6 Milk chocolate candy bars (I use Ghiradelli)
6 (10 inch) flour tortillas
Vegetable Oil
Raspberry sauce
Vanilla ice cream (Haggen Daz vanilla bean is wonderful with this)

Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides over; roll up and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze for 20 minutes.
Pour oil to depth of 1 inch into a large skillet; heat to 375. Place 2 toritllas, seam side down, in hot oil, gently pressing with tongs a few seconds to seal. Fry remaining tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Raspberry Sauce and Vanilla ice cream!

Raspberry Sauce

1 (10oz.) pkg. frozen raspberries, thawed
1/2 cup sugar
3 Tablespoons lemon juice
1 Tablespoon. orange liqeuer (optional)
1 teaspoon cornstarch

Combine first 3 ingredients and orange liqueur, if added, in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered 5 mintues or just until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1 to 2 minutes until thickened. Serve hot with chimichangas!

** I roll my chimichangas and while they are freezing I make the sauce and let it cool. When I am done straining the sauce, I heat the oil and boil the sauce, then you can fry the tortillas and everything is ready at the same time**