Banana Split Chimichangas Recipes

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.

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Steps:

• Beat egg yolk in small bowl. Set aside.
• Combine sweetened condensed milk, water, coffee granules and cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Gradually stir about 1 cup hot mixture into beaten egg yolk. Stir egg mixture back into mixture in saucepan. Cook until sauce comes to a full boil and thickens. Remove from heat. Stir in vanilla extract.
• Combine bananas, nuts and 3/4 cup Coffee Cream Sauce in medium bowl. Spoon about 1/3 cup mixture down center of each tortilla. Fold bottom of tortilla over filling; fold tortilla in on both sides then roll up burrito-style. Secure with wooden picks.
• Pour oil into large skillet to about 1-inch depth. Heat over medium heat. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels. Remove wooden picks. Serve warm with remaining Coffee Cream Sauce.

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

SWEET BANANA CHIMICHANGAS

Steps:

• Melt butter in a saucepan over medium heat. Add bananas and sugar; cook and stir until sugar is dissolved, about 5 minutes. Stir in whiskey. Add honey; simmer, stirring occasionally, until flavors are combined, about 2 minutes. Remove from heat.
• Heat tortillas one at a time in a microwave until pliable, about 8 seconds.
• Spoon some of the banana mixture onto the bottom third of a tortilla. Fold in opposing edges and roll tortilla up tightly like a burrito, securing ends with toothpicks. Repeat with remaining mixture and tortillas.
• Heat vegetable oil in a large skillet over medium-high heat. Fry tortillas until golden brown, about 2 minutes per side.

TINY BANANA SPLITS

Steps:

• Halve bananas, then cut into quarters. Place 3 segments into each serving dish. Using a melon baler to achieve "tiny" scoops, place a scoop of each flavor of ice cream on top of the banana. (Ice cream may be scooped ahead of time and refrozen. This will help the ice cream to hold its shape.)
• Drizzle a little bit of each sauce over the ice cream and sprinkle with crushed nuts, whipped cream, and top it off with a maraschino cherry.
• Break up or chop the chocolate and place it in a bowl. Melt in microwave on low power, stirring every 30 seconds. Serve immediately.
• Using a fork, mash strawberries with sugar in a bowl until well mixed. Refrigerate until ready to use.
• Puree pineapple and sugar in food processor or blender until slightly chunky. Refrigerate until ready to use.

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.

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.

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.