Rating: 4.5 stars
115 Ratings
  • 5 star values: 78
  • 4 star values: 31
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary

prep:
2 mins
cook:
18 mins
total:
20 mins
Servings:
4
Yield:
2 chimichangas
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

487 calories; protein 3.9g; carbohydrates 60.8g; fat 22.4g; cholesterol 30.5mg; sodium 262.2mg. Full Nutrition
Advertisement