Banana Nutella Chimichangas Food

NUTELLA BANANA CHEESECAKE CHIMICHANGAS

Steps:

• In a medium-sized bowl, mash banana with a fork or an electric mixer. Add in powdered sugar, vanilla, almond flakes and cream cheese. Beat the mixture until well-combined.
• Transfer to freezer for about an hour.
• After an hour you can start warming up the flour tortillas. Wrap the tortillas in aluminum foil and place in a 350 F preheated oven, for 5-10 minutes.
• Next, remove the cheesecake mixture from the freezer. On a clean work surface, lay out one tortilla at a time and spread about 1 1/2 tablespoons of Nutella in the middle as your first layer. Then, distribute the cheesecake mixture evenly on top of Nutella.
• Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
• In a large skillet over medium heat, warm up a bit of vegetable oil. Once it's ready, add two rolled up chimichangas, seam-side down. Cook until they become golden brown and slightly crispy on both sides. (about 5 minutes)
• When ready, transfer chimi's to a paper towel-lined plate to remove the excess oil. Sprinkle with powdered sugar, your choice of toppings, and serve warm. Enjoy!

BANANAS FOSTER CHIMICHANGAS

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.

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.