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Banana Chimichangas

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Servings: 6
Ingredients Method

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

Method
 

  1. 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.
  2. Add bananas, stirring gently to coat. Remove from heat; cool mixture slightly.
  3. Spoon about 3 tablespoons mixture in center of each tortilla. Fold in sides and roll up. Secure with toothpicks.
  4. 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.
  5. To serve, top warm chimichangas with vanilla ice cream, caramel-flavored topping, and chopped pecans, if desired.