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Banana Split Chimichangas

Ingredients

Instructions

  1. Combine chocolate, butter and cream in the top of a double boiler over simmering, not boiling water. Stir occasionally until all ingredients re melted and well combined. Set aside and allow to cool.
  2. Heat a skillet or griddle over medium high heat. Do not grease. Place tortillas over heat to soften enough to become pliable. Remove from heat and arrange 1 piece of banana, about 1/4 cup cooled chocolate mixture, 2 tablespoons nuts and 2 tablespoons ice cream off center on each tortilla. Brush inside edges of tortillas with beaten egg. Fold top edge of tortilla about a quarter of the way over filling. Repeat with bottom edge. Starting with the unfolded edge closest to the filling, roll into a shape like an egg roll. Freeze for several hours or overnight. Keep frozen until ready to serve.
  3. Just before serving, heat oil in a skillet or deep fryer to 400. Place tortilla rolls in hot oil until golden brown on all sides, about 3 minutes. Dust with confectioners sugar and serve immediately.

Serves 4.

Other Southwestern dessert recipes you may like...

Caramel Apple Empanadas
Fried Custard Squares
Cafe Latte Gelatin with Cinnamon Cream
Peaches 'n' Cream Quesadillas


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