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Banana-Filled Chimichangas with Coffee Cream Sauce

Banana-Filled Chimichangas with Coffee Cream Sauce
Makes:
9
Prep Time:
20
minutes
Total Time:
35
minutes
Vegetarian
This recipe for Banana-Filled Chimichangas with Coffee Cream Sauce is easy to make and is a great dessert option for most any occasion.

In this recipe:



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Ingredients:

  • COFFEE CREAM SAUCE
  • 1 large egg yolk
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 2/3 cup water
  • 2 1/2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract

  • CHIMICHANGAS
  • 3 cups (about 3 medium) sliced bananas
  • 1/2 cup chopped pecans
  • 9 (8-inch) soft taco-size flour tortillas, warmed
  • Vegetable oil for frying

Directions:

FOR COFFEE CREAM SAUCE:
BEAT
egg yolk in small bowl. Set aside.

COMBINE sweetened condensed milk, water, coffee granules and cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Gradually stir about 1 cup hot mixture into beaten egg yolk. Stir egg mixture back into mixture in saucepan. Cook until sauce comes to a full boil and thickens. Remove from heat. Stir in vanilla extract.

FOR CHIMICHANGAS:
COMBINE
bananas, nuts and 3/4 cup Coffee Cream Sauce in medium bowl. Spoon about 1/3 cup mixture down center of each tortilla. Fold bottom sides up and roll up. Secure with wooden picks.

POUR oil into large skillet to about 1-inch depth. Heat over medium heat. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels. Remove wooden picks. Serve warm with remaining Coffee Cream Sauce.

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Nutrition Facts

Serving Size: 1/9 of recipe

Servings Per Recipe:

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

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    Banana-Filled Chimichangas with Coffee Cream Sauce

    Ingredients

    • COFFEE CREAM SAUCE
    • 1 large egg yolk
    • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
    • 2/3 cup water
    • 2 1/2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
    • 2 teaspoons cornstarch
    • 1 teaspoon vanilla extract

    • CHIMICHANGAS
    • 3 cups (about 3 medium) sliced bananas
    • 1/2 cup chopped pecans
    • 9 (8-inch) soft taco-size flour tortillas, warmed
    • Vegetable oil for frying

     

    Directions

    FOR COFFEE CREAM SAUCE:
    BEAT
    egg yolk in small bowl. Set aside.

    COMBINE sweetened condensed milk, water, coffee granules and cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Gradually stir about 1 cup hot mixture into beaten egg yolk. Stir egg mixture back into mixture in saucepan. Cook until sauce comes to a full boil and thickens. Remove from heat. Stir in vanilla extract.

    FOR CHIMICHANGAS:
    COMBINE
    bananas, nuts and 3/4 cup Coffee Cream Sauce in medium bowl. Spoon about 1/3 cup mixture down center of each tortilla. Fold bottom sides up and roll up. Secure with wooden picks.

    POUR oil into large skillet to about 1-inch depth. Heat over medium heat. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels. Remove wooden picks. Serve warm with remaining Coffee Cream Sauce.

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