Description
A deliciously crispy dessert chimichanga filled with creamy Nutella and spiced bananas, then rolled in cinnamon sugar for the perfect sweet treat with a hint of spice.
Ingredients
Scale
- Vegetable oil for frying
- 6 medium flour tortillas (taco size, about 8″)
- 2–3 bananas
- 6 tablespoons of Nutella
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- For coating:
- ½ tablespoon cinnamon
- ¼ cup sugar
Instructions
- Prepare the Tortillas – Warm the tortillas in the microwave or oven. This makes them more pliable and easier to fold without cracking. Warm them for about 10-15 seconds in the microwave or a few minutes in a low oven until soft and flexible.
- Season the Bananas – Mix cinnamon and cayenne in a bowl. Slice the bananas and add them to the cinnamon mixture. Shake gently until the bananas are evenly coated with the spice mixture. The cinnamon adds warmth while the cayenne provides a subtle heat that balances the sweetness.
- Assemble the Chimichangas – Lay out tortillas on a clean surface. Slather one tablespoon of Nutella in the lower third of each tortilla and add the spiced banana mixture in a small clump on top of the Nutella. Make sure not to overfill, as this could cause the chimichangas to burst during frying.
- Fold and Secure – Fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito, securing it with a toothpick. The tight roll helps prevent any filling from escaping during the frying process.
- Prepare Coating Mixture – Combine the ¼ cup sugar with the ½ tablespoon cinnamon in a shallow bowl and set it aside. This sweet coating will adhere to the hot chimichangas, creating a delicious crispy exterior.
- Heat Oil – In a 9″ cast iron skillet, heat the vegetable oil until it reaches 360°F on a deep-fry thermometer. The correct oil temperature is crucial – too hot and the outside will burn before the inside warms, too cool and the chimichangas will absorb excess oil.
- Fry in Batches – Working in batches, fry the chimichangas until golden brown and crispy, about 1 minute on each side. Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy chimichangas.
- Drain Excess Oil – Transfer the fried chimichangas to a paper towel-lined plate to drain for 1 minute. This helps remove excess oil and ensures a crispy finish.
- Apply Coating – While still warm, roll the chimichangas in the cinnamon and sugar mixture until evenly coated. The heat helps the sugar mixture stick to the surface.
- Complete Remaining Batches – Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360°F between batches to maintain consistent cooking.
Notes
- For a less spicy version, omit the cayenne pepper or reduce the amount.
- These chimichangas are best served warm, as the Nutella will be melty and delicious.
- Try adding other ingredients like chopped strawberries, crushed nuts, or a sprinkle of sea salt for variations.
- To make ahead, you can assemble the chimichangas and refrigerate for up to 4 hours before frying.
- Be careful with the hot oil and monitor the temperature throughout the cooking process for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 1 chimichanga
- Calories: 285
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg