Banana-Filled Chimichangas With Coffee Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Recipe is from the Nestle kitchens. Ingredients:
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 |
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:
1. FOR COFFEE CREAM SAUCE:.
2. BEAT egg yolk in small bowl. Set aside.
3. 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.
4. FOR CHIMICHANGAS:.
5. 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.
6. 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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