Abuelita Chimichangas

Abuelita Chimichangas
Makes:
6
Prep Time:
15
minutes
Total Time:
30
minutes
2

Dietary Considerations:

Low FatVegetarian
Try a sweet twist on traditional chimichangas this winter. A lighter, baked version, this one-of-a-kind Abuelita Chimichangas dessert features sliced bananas coated in cinnamon chocolate syrup, wrapped in a delicate pastry dough.

In this recipe:

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Ingredients:

  • Nonstick cooking spray
  • 4 medium bananas, sliced
  • 1/2 cup chopped walnuts (optional)
  • 3 tablespoons NESTLÉ ABUELITA Chocolate Syrup
  • 6 frozen phyllo dough sheets, defrosted according to package directions
  • 1 tablespoon cinnamon-sugar (1 tablespoon granulated sugar plus 1 teaspoon ground cinnamon)

Directions:

PREHEAT oven to 350° F. Spray baking sheet with nonstick cooking spray.

COMBINE bananas, nuts and Abuelita syrup in medium bowl; stir gently to coat.

PLACE 1 phyllo sheet on flat kitchen surface. Fold in half; spray with cooking spray. Place about 1/3 cup banana mixture on bottom third of short end of phyllo sheet; spread to within 1 inch from each side. Fold bottom of dough over filling; fold dough in on both sides then roll up burrito-style. Repeat process with remaining phyllo sheets and banana mixture; place on baking sheet seam-side-down. Spray chimichangas with cooking spray; sprinkle evenly with cinnamon-sugar.

BAKE for 15 to 20 minutes or until golden brown. Serve immediately.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 160
  • Calories from Fat: 15
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 105mg (4% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 17g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 10% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Abuelita Chimichangas

Ingredients

  • Nonstick cooking spray
  • 4 medium bananas, sliced
  • 1/2 cup chopped walnuts (optional)
  • 3 tablespoons NESTLÉ ABUELITA Chocolate Syrup
  • 6 frozen phyllo dough sheets, defrosted according to package directions
  • 1 tablespoon cinnamon-sugar (1 tablespoon granulated sugar plus 1 teaspoon ground cinnamon)

 

Directions

PREHEAT oven to 350° F. Spray baking sheet with nonstick cooking spray.

COMBINE bananas, nuts and Abuelita syrup in medium bowl; stir gently to coat.

PLACE 1 phyllo sheet on flat kitchen surface. Fold in half; spray with cooking spray. Place about 1/3 cup banana mixture on bottom third of short end of phyllo sheet; spread to within 1 inch from each side. Fold bottom of dough over filling; fold dough in on both sides then roll up burrito-style. Repeat process with remaining phyllo sheets and banana mixture; place on baking sheet seam-side-down. Spray chimichangas with cooking spray; sprinkle evenly with cinnamon-sugar.

BAKE for 15 to 20 minutes or until golden brown. Serve immediately.

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