Bananas Foster Chimichangas

Bananas Foster Chimichangas

87 Reviews 6 Pics
  • Prep

    2 m
  • Cook

    18 m
  • Ready In

    20 m
Kim Fliehmann
Recipe by  Kim Fliehmann

“The contrast of the crunchy tortilla with the warm bananas is to die for. Serve with banana syrup and your favorite ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 2 chimichangas

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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.

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Reviews (87)

Rate This Recipe
BUCKEYEGRAD
87

BUCKEYEGRAD

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 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
45

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 have spiced rum, and just used vanilla extract.

EILEENMA
35

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 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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 60.8 g
  • 20%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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