Mexican-Inspired Banana Chimichangas

Mexican-Inspired Banana Chimichangas


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We've created a sweeter version of the Mexican chimichanga that fries bananas sautéed in sweet brown sugar and wrapped up tight in flour tortillas. Enjoy as a tasty treat for breakfast, or a dessert served with whipped cream and caramel sauce.

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Serving Size / Yield

6 servings


  • 4 Tbs. Butter
  • 3 Large Bananas, halved
  • 1/2 C. Light Brown Sugar
  • 1 tsp. Pure Vanilla Extract
  • 6 6" Flour Tortillas
  • Canola Oil, for frying

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Melt the butter in a large skillet over medium-high heat. Add the banana halves and brown sugar, and sauté, taking care not to mash the bananas, until the brown sugar is dissolved. Reduce heat to low. Stir in vanilla and cook for 1 minute. Place one sautéed banana in each tortilla. Fold tortilla ends over banana and tightly roll it closed. In a large, cast-iron skillet, warm up 1" of canola oil over high heat. Once the oil starts to smoke, place the chimichangas seam-side-down in the skillet and fry until golden-brown. Place on paper towels to drain, and serve warm.

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