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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.
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||15|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 37g||12%|
|Dietary Fiber 3g||10%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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