Sweet Banana Chimichangas Food

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:

• 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.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.