I traveled back home last weekend to celebrate my youngest sister's birthday. It was such a good feeling to be around my family having a great time laughing and reminiscing about how we're so good at giving each other a hard time. My family is hilarious and we love to laugh together.
I usual stay with my middle sister and her boyfriend, but they were moving this weekend. Not a big deal usually, but now I have a puppy - a BIG puppy - that comes with me. I immediately thought of my fabulous friend Sooki and her family. I've been friends with Sooki since middle school. She's a fascinating and very talented person. I love having talks with her and her mom any time I'm in town. We can talk about anything for hours. Thankfully, they generously opened their home to me and Tasha for the weekend.
One evening Sooki was making dinner - an Asian coconut soup with rice dish (which was amazing!). We were discussing what dessert we should have that would go well with the meal. I volunteered to make something, but didn't have anything in mind. We did a quick survey of ingredients and I decided to use bananas which would match the coconut perfectly.
At the time, I was so proud of myself for coming up with the idea of frying the bananas in a tortilla and serving it with ice cream. I love the feeling of coming up with a dish that's "new" and worked out so well. However, after a quick search online, it appears people have been making this dessert for quite some time. The recipe is mine since I did not copy one, but I certainly did not invent it. Oh well. Maybe I'll take that as a sign I think just like other brilliant chefs and was born for cooking. ::rolls eyes::
The great thing about this dessert is it's quick and can be prepared beforehand for easy serving after dinner. Several ingredients can be substituted or added to personalize the flavor as well. It can also be prepped to the stage just before frying and then be refrigerated for later use.
The sweet filling and crunchy tortilla and gooey topping will just melt in your mouth. I'm already craving for more...
Bananas Foster Chimichangas
1 1/2 cups organic all-purpose flour
1/2 cup water
3 medium bananas
1/4 cup honey
1/4 cup pecans, roughly chopped
2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp butter
4 tbsp turbinado*
4 tbsp maple syrup*
1 tbsp rum
2 cups peanut oil
In a large bowl, mix together the flour and water. The dough should be slightly sticky. Divide dough into 5 even balls. Lightly flour the working surface and roll a ball into a very thin tortilla. Repeat for each ball. Each tortilla should be roughly 6 inches around, but no less. Place a sheet of wax paper between each tortilla if stacking on a plate to prevent sticking. On medium heat in a preheated shallow pan, cook each tortilla for 30 seconds on each side using a wide spatula until they are slightly browned. Set aside.
In the same pan, turn up the heat to medium-high and add the ingredients from butter to rum. Cook for 5 min stirring constantly. Set aside.
(The syrup will harden slightly. It can be reheated to pour easily over the chimichangas if needed.)
In a medium bowl, add the ingredients from bananas to nutmeg and also add 2 tbsp of syrup. Mash together well.
Take a tortilla and add 2 - 3 tbsp of the banana mixture. Seal each end by folding over and securing with a toothpick.
Make sure the tortilla does not have any of the banana mixture seeping out so it does not splatter in the hot oil.
In a deep pan, add the peanut oil and bring to 325*F on medium-high heat. Add the chimichangas, 3 or 2 at a time, and cook for 1 1/2 - 2 min on each side until golden brown (use tongs for easy flipping and for safe removal from the oil). Drain on a plate lined with paper towels.
Once cooled, remove all toothpicks and slice the chimichangas in half diagonally, then top with the syrup. Serve with butter pecan ice cream.
~Yields 5 servings.
~Original by Brie.
*Or substitute 8 tbsp dark brown sugar.