INGREDIENTS

12 oz.  Cream Cheese  
8 oz. Chunky Peanut Butter  
3 oz.  Honey  
1 Tbsp.  Flour  
5 oz.  Chocolate Chips 
4 oz.  Shortbread Cookies , crumbled 
18 Mission® 6" Stretched Style Flour Tortillas (10300)  
2 Tbsp. Cold Water  
2 Tbsp.  Corn Starch  
 Confectioners Sugar  

DIRECTIONS

1.) Whip together the cream cheese, peanut butter, honey and flour.

2.) When well blended, fold in the chocolate chips and shortbread crumbs.

3.) Place 1 3/4 ounces of the filling onto one half of the Mission® flour tortilla and fold over into a half moon shape.

4.) Combine the cold water and corn starch to form a slurry. Apply the slurry to the inner edge of the tortilla to seal and prevent it from opening during frying.

5.) Deep fry chimichangas at 360º F for about 1½ minutes or until golden brown. Dust with confectioner's sugar.

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