Bananas Foster Chimichangas

1 1/2 cups organic all-purpose flour
1/2 cup water

3 medium bananas
1/4 cup honey
1/4 cup pecans, roughly chopped
2 tsp cinnamon
1/2 tsp nutmeg

2 tbsp butter
4 tbsp turbinado*
4 tbsp maple syrup*
1 tbsp rum

2 cups peanut oil

In a large bowl, mix together the flour and water. The dough should be slightly sticky. Divide dough into 5 even balls. Lightly flour the working surface and roll a ball into a very thin tortilla. Repeat for each ball. Each tortilla should be roughly 6 inches around, but no less. Place a sheet of wax paper between each tortilla if stacking on a plate to prevent sticking. On medium heat in a preheated shallow pan, cook each tortilla for 30 seconds on each side using a wide spatula until they are slightly browned. Set aside.

In the same pan, turn up the heat to medium-high and add the ingredients from butter to rum. Cook for 5 min stirring constantly. Set aside.

(The syrup will harden slightly. It can be reheated to pour easily over the chimichangas if needed.)

In a medium bowl, add the ingredients from bananas to nutmeg and also add 2 tbsp of syrup. Mash together well.

Take a tortilla and add 2 - 3 tbsp of the banana mixture. Seal each end by folding over and securing with a toothpick.

Make sure the tortilla does not have any of the banana mixture seeping out so it does not splatter in the hot oil.

In a deep pan, add the peanut oil and bring to 325*F on medium-high heat. Add the chimichangas, 3 or 2 at a time, and cook for 1 1/2 - 2 min on each side until golden brown (use tongs for easy flipping and for safe removal from the oil). Drain on a plate lined with paper towels.

Once cooled, remove all toothpicks and slice the chimichangas in half diagonally, then top with the syrup. Serve with butter pecan ice cream.

~Yields 5 servings.

*Or substitute 8 tbsp dark brown sugar.

Recipe printed from Le Grand Fromage:

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