Sweet Banana Chimichangas Recipes

Steps:

• In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

Steps:

• Melt butter in a saucepan over medium heat. Add bananas and sugar; cook and stir until sugar is dissolved, about 5 minutes. Stir in whiskey. Add honey; simmer, stirring occasionally, until flavors are combined, about 2 minutes. Remove from heat.
• Heat tortillas one at a time in a microwave until pliable, about 8 seconds.
• Spoon some of the banana mixture onto the bottom third of a tortilla. Fold in opposing edges and roll tortilla up tightly like a burrito, securing ends with toothpicks. Repeat with remaining mixture and tortillas.
• Heat vegetable oil in a large skillet over medium-high heat. Fry tortillas until golden brown, about 2 minutes per side.

Steps:

• Preheat oven to 350°F.
• Lightly coat a baking sheet with cooking spray.
• In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside.
• In a small bowl, combine 1 tsp cinnamon and sugar. Set aside.
• Lay out 1 sheet phyllo onto a flat surface.
• Spray lightly with cooking spray and fold in half lengthwise.
• Turn sheet so one of the narrower ends is facing you.
• Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side.
• Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap).
• Repeat with remaining phyllo sheets and place on baking sheet with open flap down.
• Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture.
• Place in oven immediately and bake 10 to 15 minutes or until golden brown.

Steps:

• Melt butter in sauté pan. Add the sugar, spices, honey and rum. Let simmer over medium heat for five minutes or until it reaches the consistency of maple syrup. Add sliced bananas to the sauce mixture. Cook for 1 ½ minutes more, or until bananas become slightly soft. Remove pan from heat and pour the entire contents through a strainer. Remove bananas from the strainer and put them into the refrigerator to cool. Reserve sauce in another container. After bananas have cooled, mix together the egg and milk in a bowl. Lay out the flour tortillas. Place ¼ of the banana mixture in the center of the tortilla, leaving about ¾-inch around the edge of the tortilla. With a brush or your hand, rub the remaining area of the tortilla with an egg wash. Fold the sides of the tortilla toward the middle. Take the end of the tortilla closest to you and roll over the banana mixture until the tortilla is closed like a burrito. Heat oil in a pan until it reaches 350-375° . Lay the burrito in the hot oil in the pan and fry until golden brown. Remove and place on a towel. Slice diagonally with a serrated knife and serve with the remainder of the sauce and ice cream.