Banana Split Chimichangas Recipes

THE TRACE BANANA CHIMICHANGAS

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.

BANANA SPLIT CHIMICHANGAS

Steps:

• Combine chocolate, butter, and cream in the top of a double boiler over simmering, not boiling, water. Stir occasionally until all ingredients are melted and well combined. Set aside and allow to cool. Heat a skillet or griddle over medium-high heat. (do not grease.) Place tortillas over heat to soften enough to become pliable. Remove from heat and arrange 1 piece of banana, about 1/4 of the cooled chocolate mixture, 2 tablespoons nuts, and 2 tablespoons ice cream off center on each tortilla. Brush inside edges of tortillas with beaten egg. Fold top edge of tortilla about a quarter of the way over filling. Repeat with bottom edge. Starting with the unfolded edge closest to the filling, roll into a shape like an egg roll. Freeze for several hours or overnight. Keep frozen until ready to serve. Just before serving, heat oil in a skillet or deep-fryer to 400°. Fry tortilla rolls in hot oil until golden brown on all sides, about 3 minutes. Dust with powdered sugar and serve immediately. Fun Fact: One variety of banana, the "Ice Cream Banana," is BLUE> It turns yellow like other bananas when ripe. It has a taste like vanilla custard, and the texture of a marshmallow.

CHOCOLATE BANANA CHIMICHANGAS

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.

BANANAS FOSTER CHIMICHANGAS

Steps:

• 1. Melt butter in large skillet.
• 2. Add sliced bananas. Add brown sugar and rum.
• 3. Heat until brown sugar melts and alcohol evaporates.
• 4. Take tortilla and add half of banana mixture in the middle and roll up like a burrito with the ends in.
• 5. Wipe out skillet and add oil. Heat oil over medium high heat. Cook until medium brown on both sides.
• 6. Drain on paper towel
• 7. Serve Chimichanga with a scoop of vanilla ice cream