These Nutella and Banana Chimichangas are a delightful fusion dessert that combines the Mexican-inspired technique of frying a filled tortilla with the irresistible combination of chocolate-hazelnut spread and sweet bananas. The hint of cinnamon and unexpected kick of cayenne pepper elevates this simple treat into a sophisticated dessert that balances sweetness with subtle warmth and spice.

Why You’ll Love This Recipe

• Quick and easy to prepare with minimal ingredients that are likely already in your pantry
• The perfect balance of crispy exterior and warm, gooey filling
• A versatile dessert that can be dressed up for dinner parties or enjoyed as a special family treat
• The unexpected hint of spice from cayenne pepper creates a unique flavor profile that sets this dessert apart
• Can be prepared in advance and fried just before serving for a warm, impressive dessert in minutes

Ingredients

• Flour Tortillas: Choose medium-sized (about 8-inch) taco-sized tortillas that are pliable and fresh. Whole wheat tortillas can be used for a nuttier flavor.
• Bananas: Select ripe but still firm bananas for the best texture and flavor. They should have some brown spots but not be overly mushy.
• Nutella: This chocolate-hazelnut spread creates the rich, gooey center. You can substitute any chocolate-hazelnut spread or even almond butter mixed with chocolate chips.
• Cinnamon: Adds warmth and aroma both inside the chimichanga and in the outer coating. Use Ceylon cinnamon for a more delicate flavor.
• Cayenne Pepper: Provides a surprising subtle heat that balances the sweetness. Adjust according to your spice preference.
• Sugar: Used for the outer coating to create a sweet, crispy exterior reminiscent of churros.
• Vegetable Oil: Needed for frying to achieve that perfect crispy shell. Use a neutral oil with a high smoke point.

Variations

Tropical Twist

Add diced mango or pineapple to the banana mixture for a tropical flavor profile. Sprinkle with toasted coconut after frying for added texture and flavor.

Berry Delicious

Replace or supplement the bananas with fresh strawberries, blueberries, or raspberries. The tartness of the berries contrasts beautifully with the sweet Nutella.

Nutty Indulgence

Add chopped toasted hazelnuts, pecans, or walnuts to the filling for extra crunch and flavor. Drizzle with caramel sauce after frying for an extra decadent treat.

How to Make the Recipe

Step 1: Prepare the Tortillas and Fillings

Begin by warming your tortillas in the microwave or oven to make them more pliable. Meanwhile, mix cinnamon and cayenne pepper in a bowl. Slice the bananas into coins and toss them in the spice mixture until evenly coated. The warming of the tortillas is crucial as it prevents them from cracking when rolled.

Step 2: Assemble the Chimichangas

Lay each tortilla flat and spread a tablespoon of Nutella in the lower third. Place a small portion of the spiced banana slices on top of the Nutella. Fold the sides of the tortilla toward the center, then roll from the bottom up to form a secure packet, like folding a burrito. Secure each chimichanga with a toothpick to prevent it from unraveling during frying.

Step 3: Fry and Coat

Heat vegetable oil in a cast iron skillet to 360°F. While the oil heats, prepare your coating by mixing sugar and cinnamon in a shallow bowl. Carefully place the chimichangas in the hot oil, cooking until golden brown and crispy, about one minute per side. After frying, briefly drain on paper towels, then immediately roll in the cinnamon-sugar mixture for a sweet, crunchy coating.

Tips for Making the Recipe

• Make sure your oil is at the right temperature (360°F) before frying – too cold and the chimichangas will absorb oil and become greasy, too hot and they’ll burn before cooking through
• Don’t overfill the chimichangas or they may burst during frying
• If your bananas are very ripe, freeze them for 10 minutes before slicing to make them easier to handle
• Use the toothpick to help maneuver the chimichangas in the hot oil, removing it after the first side is fried
• For even cooking, don’t crowd the pan – fry in batches of 2-3 at a time
• Roll the chimichangas in the cinnamon-sugar mixture while they’re still hot and slightly oily so the coating adheres better

How to Serve

Serve these crispy Nutella and Banana Chimichangas immediately while still warm. For an extra special presentation, dust with powdered sugar or drizzle with chocolate sauce. Add a scoop of vanilla ice cream on the side to create a delightful temperature contrast with the warm chimichangas. For a restaurant-quality finish, garnish with a sprig of mint and a few fresh banana slices. These treats also pair wonderfully with a coffee, hot chocolate, or even a dessert wine for adult gatherings.

Make Ahead

You can prepare these chimichangas up to the frying stage several hours in advance. Simply assemble them, secure with toothpicks, and store covered in the refrigerator. For best results, let them come to room temperature for about 15 minutes before frying. The cinnamon-sugar mixture can be prepared days ahead and stored in an airtight container. While these are best enjoyed freshly fried, leftover chimichangas can be reheated in a 350°F oven for 5-7 minutes to restore some crispness.

FAQs

Can I bake these instead of frying?

Yes! While frying gives the authentic crispy texture, you can brush the chimichangas with melted butter and bake at 400°F for 8-10 minutes until golden and crisp. Still roll them in the cinnamon-sugar mixture while warm.

Can I use different fillings?

Absolutely! This recipe works well with various fruits, spreads, and even marshmallow fluff. Try combinations like peanut butter and jelly, apple pie filling, or cream cheese with berries.

How do I know when the oil is the right temperature without a thermometer?

Drop a small piece of tortilla into the oil. If it sizzles immediately and rises to the top, your oil is ready. If it browns too quickly, the oil is too hot. If it takes more than a few seconds to start sizzling, the oil needs to heat more.

My chimichangas are opening up when frying. What am I doing wrong?

Make sure you’re securing them tightly with toothpicks before frying, and don’t remove the toothpicks until the first side is crisp enough to hold its shape. Also, avoid overfilling, which can cause the tortillas to open during cooking.

Conclusion

These Nutella and Banana Chimichangas bring together simple ingredients to create a dessert that’s both comforting and sophisticated. The combination of crispy, cinnamon-sugar coated exterior with the warm, melty Nutella and spiced banana filling is truly irresistible. Whether you’re looking for a quick family treat or an impressive dessert for guests, these chimichangas deliver big flavor with minimal effort. As the recipe warns – be prepared to make more, because these delightful treats will disappear quickly!

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