Sweet and Savory Banana-Filled Chimichangas Recipe
Welcome, my dear coffee and dessert lovers! Today, I would like to introduce a recipe that will make your taste buds go wild: Banana-Filled Chimichangas with Coffee Cream Sauce. Trust me; this fusion of sweet and savory flavors forms one of the most incredible desserts you will ever taste. It’s crispy and fried on the outside, soft and cream-filled on the inside, like a perfect burrito-like dessert.
Although chimichangas are traditionally savory, this particular recipe is prepared with bananas and pecans in a cheesecake filling, making it an irresistible dessert. Top it off with a delicious coffee cream sauce and whipped ice cream to add layers of flavor to every bite.
If you’ve been looking for a unique dessert idea that guests will love, look no further. These banana-filled chimichangas are guaranteed to be the talking point of your next dinner party! Not only are they delicious, but they’re also easy to prepare, so you won’t spend hours in the kitchen.
So, grab your apron, put your chef hat on, and let’s get started to make one of the greatest desserts you’ll ever taste – Banana-Filled Chimichangas with Coffee Cream Sauce.
Why You’ll Love This Recipe
Friends, let’s talk about this delicious recipe for banana-filled chimichangas with coffee cream sauce. I can promise you that this dish will be a game-changer for your taste buds. This recipe is simply the perfect blend of sweet and savory flavors.
Firstly, the sweet bananas give a natural sweet flavor that melts perfectly with the cream cheese filling. It will give you an unspeakable satisfaction bite by bite. Secondly, the pecans add a delightful crunch to the crispy tempura tortilla shell, a texture that balances well with the creamy filling.
But hold on! The real kicker to this recipe is the coffee cream sauce. Realizing its potential as an irresistible topping, we made sure to make this recipe even more WOW-FACTOR by adding coffee cream sauce. It’s richly flavored, deliciously indulgent, and elevates the taste of these chimichangas to new heights!
Lastly, imagine taking your first bite into these fresh and hot, deep-fried burrito-like desserts filled with banana cheesecake filling topped with vanilla ice cream—it pairs great with fruit salad or sour cream. You just know that you’re in for a heavenly treat.
Trust me; this recipe has it all—sweet and creamy filling wrapped in a crispy tortilla shell that is served with heavenly aromatic coffee cream sauce—this dish is simply a must-try. Once you taste these banana-filled chimichangas with coffee cream sauce, you’ll fall in love and never want to return to regular chimichangas again! Don’t believe me? Try it yourself!
Ingredient List
Before we start making these delicious banana-filled chimichangas with coffee cream sauce, we need to make sure we have all the necessary ingredients.
Here’s what you’ll need:
- Soft taco-size flour tortillas (8 pieces)
- Pecans (½ cup, chopped)
- Bananas (2 large, ripe)
- Vanilla extract (2 teaspoons)
- Cornstarch (1 tablespoon)
- Instant coffee granules (1 tablespoon)
- Water (2 tablespoons)
- Sweetened condensed milk (½ can or about 3/4 cup)
We’ll also be making the coffee cream sauce, so grab these additional ingredients:
- Cream cheese (4 ounces)
- Sweetened condensed milk (½ can or about 3/4 cup)
- Instant coffee granules (1 tablespoon)
- Cold brew coffee (½ cup)
- Vanilla ice cream (1 pint)
If you want to experiment with different fillings, consider trying banana nutella, strawberry cheesecake, or any favorite combination of yours. Just make sure the ingredients are compatible with deep frying for that crispy tempura-like texture.
The Recipe How-To
Now let’s get down to the nitty-gritty of it and make these banana-filled chimichangas with coffee cream sauce.
Ingredients
To make these chimichangas, we’ll need:
- Soft taco-size flour tortillas
- Pecans
- Bananas
- Vanilla extract
- Cornstarch
- Instant coffee granules
- Water
- Sweetened condensed milk
For the Coffee Cream Sauce, you will need:
- Cream sauce
- Cold brew coffee
- Vanilla ice cream
The Recipe How-To
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Chop pecans and set aside. Peel and dice bananas, add a tablespoon of cornstarch, and toss to coat well.
Step 3: Spread each flour tortilla with 2 tablespoons of banana mixture, leaving edges free. Fold burrito-style and roll up tightly.
Step 4: Place on the prepared baking sheet seam side down. Brush lightly with oil and sprinkle evenly with chopped pecans. Bake for 15 minutes until crisp.
Step 5: In a small saucepan, combine the instant coffee granules and water together over medium heat until smooth. Add in sweetened condensed milk and vanilla extract, whisking constantly until well combined. Reduce heat to low, stirring occasionally for about 5 minutes.
Step 6: Remove chimichangas from oven and let them cool for about 5 minutes before serving.
Substitutions and Variations
You can substitute the bananas with other fruits like strawberries or blueberries, or even use Nutella spread instead of bananas for a different twist on the recipe.
Serving and Pairing
These banana-filled chimichangas go great with a scoop of vanilla ice cream or topped with whipped cream. They are also best enjoyed with a cup of cold brew coffee or your favorite hot beverage.
Make-Ahead, Storing and Reheating
You can make these chimichangas ahead of time and store them in the fridge for up to 2 days. To reheat, simply pop them in the oven for a few minutes until heated through.
Tips for Perfect Results
Make sure to fold the tortillas tightly and roll them up securely so that the filling does not fall out while baking. Brushing with oil before baking will give the chimichangas a nice crispy texture.
FAQ
Q: Can I freeze these banana filled chimichangas?
A: Yes, you can freeze these banana filled chimichangas for up to 1 month. Simply reheat in the oven when ready to eat.
Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, corn tortillas can be used in place of flour tortillas for a gluten-free option.
Conclusion
These fried delicious burrito-like
Substitutions and Variations
If you’re looking to mix things up or try something different, there are countless ways to personalize this recipe. Here are a few suggestions for substitutions and variations.
– Nutella Chimichangas: Swap out the bananas for a spoonful of Nutella to create a decadent twist on this classic recipe.
– Strawberry Cheesecake Chimichangas: Replace the bananas with fresh strawberries and add a dollop of cream cheese filling for a tangy-sweet flavor sensation.
– Coconut Cream Chimichangas: For those who love coconut, try using coconut cream instead of sweetened condensed milk for a tropical twist on this dish.
– Xangos Dessert: A popular dessert at Mexican restaurants, Xangos feature the same filled chimichanga concept as this recipe but uses cheesecake filling and crispy tempura batter. Give it a try!
– Caramel Sauce Topping: Drizzle caramel sauce over the top of your filled chimichangas for an extra layer of sweetness.
– Cold Brew Coffee Cream Sauce: Infuse your coffee cream sauce with cold brew coffee for an extra caffeine kick and smoky undertones.
Whether you opt for a simple swap or dive into more complex variations, there’s no wrong way to make these banana-filled chimichangas your own!
Serving and Pairing
Once your banana-filled chimichangas with coffee cream sauce are golden and crispy, it’s time to serve them up and enjoy!
These fried delicious burritos are like dessert filled with cheesecake filling and bananas foster, making them rich and indulgent. The sweet cream cold brew coffee cream sauce adds a creamy and decadent touch that complements the filling perfectly.
For a fun twist, try topping the banana-filled chimichangas with vanilla ice cream or drizzling with caramel sauce for added sweetness. A dollop of sour cream or coconut cream can also balance out the sweetness and add some tanginess to the dish.
To pair your banana-filled chimichangas with coffee cream sauce, try serving them alongside a hot cup of coffee, tea, or cold brew. This recipe is perfect for breakfast or brunch and would pair well with a classic french toast recipe.
Don’t forget about the strawberry cheesecake chimichangas – this dish is incredibly versatile and can be enjoyed for any meal or occasion! Whether you’re impressing guests at a dinner party or satisfying a midnight craving, these banana-filled chimichangas with coffee cream sauce are sure to hit the spot.
Make-Ahead, Storing and Reheating
One of the best things about these banana-filled chimichangas with coffee cream sauce is that you can prepare them ahead of time and reheat them when you’re ready to serve. You can also make a big batch and store them in the fridge or freezer for convenient, grab-and-go breakfasts or desserts.
To make ahead, simply fill your tortillas with the banana and pecan filling and wrap them up like a burrito. You can store these in an airtight container in the fridge for up to 2 days or in the freezer for up to 3 months. When you’re ready to eat, just fry them until crispy and golden brown.
If you have leftovers that you’d like to save for later, store them in the fridge for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and place your chimichangas on a baking sheet. Bake for 10-15 minutes or until heated through.
For best results when reheating, avoid microwaving your chimichangas as this can make them soggy. Instead, use an oven or toaster oven if possible.
With these tips, you can enjoy deliciously crispy and flavorful banana-filled chimichangas with coffee cream sauce any time, whether freshly made or reheated from the fridge or freezer.
Tips for Perfect Results
To ensure that your banana-filled chimichangas with coffee cream sauce turn out perfectly, keep the following tips in mind:
Firstly, make sure that your bananas are fully ripe. The riper the better, as they will be sweeter and easier to mash. You can tell that a banana is ready for use when it is covered in brown spots.
Secondly, when filling the tortillas, be careful not to overstuff them. An overstuffed chimichanga can lead to a soggy and messy result. A good rule of thumb is to use about 1/3 cup of filling per tortilla.
Thirdly, if you want an extra-crispy crust, try brushing each tortilla with melted butter before baking or frying. This will give your chimichangas a golden-brown texture that everyone loves.
Fourthly, don’t skimp on the toppings! A drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream can take your dessert chimichangas from great to unforgettable.
Lastly, make sure you have all your ingredients measured and prepped in advance. This will save you time and stress as you cook. With these tips in mind, you will surely impress anyone who tries your delicious banana-filled chimichangas with coffee cream sauce. Enjoy!
Bottom Line
In conclusion, these banana-filled chimichangas with coffee cream sauce are the perfect dessert to add to your recipe collection. Not only are they deliciously satisfying, but they’re also incredibly versatile with many substitution and variation options. The soft taco-size flour tortillas filled with a banana cheesecake filling and deep-fried to perfection create a crispy tempura that you’ll want to experience again and again.
The decadent coffee cream sauce made from instant coffee granules, water, and sweetened condensed milk is what takes this dessert to a whole new level. Topped with vanilla ice cream, caramel sauce, or even sour cream, you can customize it to your liking.
Beyond being a mouth-watering treat like a dessert-filled burrito, this recipe offers practical advantages too. It’s easy to make in advance and store in the refrigerator or freezer for later consumption. Plus, it’s also ideal for entertaining guests since everyone loves fried deliciousness.
Incorporating these delightful banana nutella chimichangas into your menu can also give you ideas for other desserts like French toast, xangos desserts or strawberry cheesecake chimichangas. So try out this recipe today and discover why it should become one of your go-to desserts.
Banana-Filled Chimichangas With Coffee Cream Sauce Recipe
Ingredients
COFFEE CREAM SAUCE
- 1 large egg yolk
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup water
- 2 1/2 teaspoons 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)
Instructions
- 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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