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Banana Nutella Chimichangas for Two

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Chimichangas are nothing more than a deep fried burrito. I filled mine with spicy bananas and Nutella. Divine!

Ingredients

  • 4 cups Canola Oil
  • 2 whole Medium Flour Tortillas (taco Size, About 8")
  • 1 whole Small Banana
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Cayenne Pepper
  • Handul Of Chopped Hazelnuts
  • 2 Tablespoons Nutella

Preparation

In a 9″ cast iron skillet, heat the canola oil to 350°F. While the oil is heating, warm the tortillas in the microwave or oven.

Dice the banana and mix it with the cinnamon, cayenne pepper and hazelnuts. Once the oil has reached the right temperature, spread each tortilla with 1 tablespoon of Nutella in the center, in about a 4″ x 3″ rectangle. Add the spiced banana mixture in a small clump on top of the Nutella, almost in the center of the tortilla but more towards one side than the other. Take the side of the tortilla with the bananas closer to the edge and begin rolling up the tortilla, tucking in the sides as you go so that all ingredients are completely enclosed. Secure with 2 or 3 toothpicks.

Drop them carefully into the hot oil and fry for about 1 minute on each side. Keep in mind that because you are using a cast iron skillet to fry, the side of the tortilla touching the pan will brown quickly. Once the chimichangas are golden brown and crispy, remove them from the oil and let them drain on a paper towel before eating.

3 Comments

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farmerwife on 3.5.2011

I am so going to try this!! :)

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Renee on 3.4.2011

oooh, yum!

Profile photo of The Hill Country Cook

The Hill Country Cook on 3.2.2011

LOOOKSSS dangerous. in a good way :)

2 Reviews

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hollisbella on 3.24.2011

Wonderful, I don’t eat bananas, but my nine year old son loved them, he licked the plate, literally, clean.

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babskitchen on 3.5.2011

This was really good and very easy to make. It was a tad spicy for us so I think I will cut the cayenne back by half or cut it out altogether next time.

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