“The contrast of the crunchy tortilla with the warm bananas is to die for. Serve with banana syrup and your favorite ice cream.” - by Kim Fliehmann
Ingredients
Adjust Servings
Original recipe yields 2 chimichangas
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 487 cal
- 24%
- Fat
- 22.4 g
- 34%
- Carbs
- 60.8 g
- 20%
Based on a 2,000 calorie diet
Share It
Reviews (83)
Rate This Recipe
"OH MY GOSH! This was awesome & I didn't even make it as chimichangas. I made the banana sauce and served it warm over vanilla ice cream. As an accompaniment, I made cinnamon crisps by cutting flour..." See more tortillas into triangles, spraying them with butter and dipping them in cinnamon/sugar. Then, I baked them for about 5 minutes at 400 degrees. I made this after a Mexican Fiesta Bunco Night and the ladies all raved about it. I will make this again and again."
RONFAM
"OHH! This recipe was good! I made it for dinner, and after making three batches of tortillas and doubling the banana part, we were stuffed! Plus, barely enough leftovers for one person!! I didn't ..." See morehave spiced rum, and just used vanilla extract."
EILEENMA
"Excellent! Made this for a tropical-themed dinner party and everyone loved it. Definately let the banana mixture cool before you fold it into the tortillas. I made these ahead of time and kept them in..." See more the fridge. That gave them time to set so when I fried them they didn't fall apart. I also sprinkled with cinnamon sugar and topped with vanilla ice cream and chocolate syrup."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
