Banana Chimichangas
2015-05-05 09:47:49
Serves 6
Ingredients
- 1/4 cup butter
- 3/4 cup firmly packed dark brownsugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons gold rum
- 4 bananas, sliced
- 6 (6-inch) flour tortillas
- Vegetable oil for frying
- 2 tablespoons cinnamon sugar
- Garnish: vanilla ice cream, caramel-flavored topping, chopped pecans
Instructions
- In a medium sauté pan, melt butter over medium heat. Add brown sugar and cinnamon; cook 3 to 4 minutes, stirring constantly. Carefully add rum, and cook 2 minutes, stirring frequently.
- Add bananas, stirring gently to coat. Remove from heat; cool mixture slightly.
- Spoon about 3 tablespoons mixture in center of each tortilla. Fold in sides and roll up. Secure with toothpicks.
- Fill a Dutch oven with two inches of oil; heat to 350°. Fry two filled tortillas at a time 1 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle with cinnamon sugar.
- To serve, top warm chimichangas with vanilla ice cream, caramel-flavored topping, and chopped pecans, if desired.
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