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