Bananas Foster Chimichanga Recipes

BANANAS FOSTER CHIMICHANGA

Steps:

• To make the ice cream: In a large saucepan combine the cream, milk, and cinnamon sticks and bring just to a boil over medium-high heat. Remove the pan from the heat, cover, and let rest 15 to 20 minutes. Remove the cinnamon sticks. In the bowl of an electric mixer fitted with a balloon whisk, whisk the egg yolks with the sugar, molasses, brown sugar, and ground cinnamon. In a steady stream, gradually whisk about one-third of the cinnamon-infused cream mixture into the egg mixture. Add this mixture back into the egg mixture and put in a heavy saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon, for about 5 minutes, or until the custard thickens enough to coat the spoon. Do not let the custard boil. Strain the custard through a fine-meshed sieve into a metal bowl and cover. Refrigerate, stirring occasionally, until cold. Pour into the canister of an ice cream maker and freeze according to manufacturer's directions. Pack into an airtight container and store in the freezer. Let the ice cream soften slightly before serving. To make the filling: In a medium saucepan combine all filling ingredients and cook over medium heat, stirring occasionally, about 7 minutes, or until the mixture is thick and bubbling. Remove the pan from the heat, let cool to room temperature, cover, and refrigerate. To make the sauce: In a medium saucepan combine the brown sugar, coffee, half-and-half, butter, and corn syrup. Bring to a boil over medium-high heat and cook about 4 minutes, until the sauce is shiny and smooth. Remove the pan from the heat. Stir in the rum and walnuts. Set aside. To assemble: Brush the edges of the tortillas with the egg wash. Place 1/2 cup of banana filling in the center of each tortilla, top each with three pieces of chocolate, and roll up like a burrito. Heat the vegetable oil to 350 F in a deep fryer or deep saucepan. Fry the chimichangas, 2 at a time, until golden brown, about 1-1/2 minutes. Remove to paper towels with tongs and drain. Sprinkle with the cinnamon-sugar mixture. To serve: Slice the hot chimichangas diagonally at the center. Place two halves on each dessert plate. Place a scoop of cinnamon ice cream and a strawberry on each plate beside the chimichanga halves. Spoon rum-walnut sauce around the plates.

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.

BANANAS FOSTER CHIMICHANGAS

Steps:

• 1. Melt butter in large skillet.
• 2. Add sliced bananas. Add brown sugar and rum.
• 3. Heat until brown sugar melts and alcohol evaporates.
• 4. Take tortilla and add half of banana mixture in the middle and roll up like a burrito with the ends in.
• 5. Wipe out skillet and add oil. Heat oil over medium high heat. Cook until medium brown on both sides.
• 6. Drain on paper towel
• 7. Serve Chimichanga with a scoop of vanilla ice cream

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.

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.