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When I show up with burns all over my arms on Friday, this'll be why...
The contrast of the crunchy tortilla with the warm bananas is to die for. Serve with banana syrup and your favorite ice cream.
Prep Time: approx. 2 Minutes.
Cook Time: approx. 18 Minutes.
Ready in: approx. 20 Minutes.
Makes 2 chimichangas (4 servings).
Printed from Allrecipes, Submitted by Kim Fliehmann
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1/4 cup butter
3 firm bananas. sliced
1/2 cup brown sugar
2 tablespoons spiced rum
2 (10 inch) flour tortillas
1 cup vegetable oil for frying
Directions
1 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.
2 In a large skillet, heat the vegetable oil over
medium-high heat. Fry chimichangas until golden. Drain on paper
towels. Serve warm.
Editor's Note:
We have determined the nutritional value of oil for frying
based on a retention value of 10% after cooking. The exact
amount may vary depending on cook time and temperature,
ingredient density, and the specific type of oil used.
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