Bananas Foster Chimichangas

Recipe View 2 mins Prepare the Bananas Foster Filling: In a large skillet over medium heat, melt the butter until shimmering. (2 minutes)

Recipe View 5 mins Add the banana slices and brown sugar to the skillet. Stir gently to coat the bananas with the sugar and butter mixture. Cook, stirring occasionally, until the sugar is dissolved and the bananas begin to soften and caramelize. (5-7 minutes)

Recipe View 2 mins Carefully pour in the spiced rum. The mixture may ignite (if using a gas stove); if so, let the flames subside naturally. If not igniting, continue cooking, stirring gently, to allow the alcohol to evaporate and the flavors to meld. (1-2 minutes)

Recipe View 5 mins Remove the skillet from the heat and let the banana mixture cool slightly. (5 minutes)

Recipe View 1 mins Assemble the Chimichangas: Lay a flour tortilla flat on a clean surface. Spoon half of the banana foster mixture onto the center of the tortilla, leaving about an inch of space around the edges.

Recipe View 1 mins Fold in the sides of the tortilla, then tightly roll it up, burrito-style. Repeat with the remaining tortilla and banana mixture.

Recipe View 2 mins Fry the Chimichangas: In a separate large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Recipe View 2 mins Carefully place the chimichangas into the hot oil, seam-side down, and fry until golden brown and crispy on all sides. (2-3 minutes per side)

Recipe View 1 mins Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.

Recipe View 1 mins Serve immediately while warm. Drizzle with banana syrup and top with a scoop of vanilla ice cream, whipped cream, and chopped pecans, if desired.