The Most Amazing Nutella and Banana Chimichangas #dessert #nutella

Well, there’s two chimichanga story that I know.

First chimichanga story is originating from Tucson, Arizona. As the story goes a woman affiliated with the oldest mexican food restaurant, El Charro, accidentally dropped a burrito in the fryer. In her frustration she started to yell “chingado,” a spanish curse word, but mid-sentence she changed to chimichanga. Hence was born the deep-fried burrito, and over the years it became popular in Mexican restaurants everywhere.”

Second story includes my family team and me on a common weekend by mid-day, eating for the first time a dish with awkward name. That very time we were sitting on the dinning room, and i was looking at my dish wondering how it’d taste, and how they will react. It was not like anything I’ve made before. I mean, of course I’d made dish with tortilla, cinnamon, all kind of stuff with nutella cream or banana before, but the combination of all this ingredients and the way it was cooked sure was different.

You’ll Need:

• Vegetable oil-for frying
• 6 medium flour tortillas (taco size, about 8")
• 2-3 banana
• 6 tablespoons of Nutella
• 1 teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• For coating:
• ½ Tablespoon cinnamon
• ¼ cup sugar

Instructions:

1. Warm the tortillas in the microwave or oven.
2. Mix cinnamon and cayenne in a bowl, Slice the bananas and put into the cinnamon mixture. Shake until the bananas are evenly coated.
3. Lay out tortillas, slather one tablespoon of Nutella in the lower third of each tortilla and add the spiced banana mixture in a small clump on top of the Nutella.
4. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick.
5. Repeat the rolling process with the remaining tortillas.
6. Combine the ¼ cup sugar with the cinnamon in a shallow bowl and set it aside.
7. In a 9" cast iron skillet, heat the Vegetable oil-for frying until it reaches 360ºF on a deep-fry thermometer.
8. Working in batches, fry the chimichangas until golden brown and crispy, about 1 minute on each side.
9. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture.
10. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
11. *Enjoy, be prepared to make more, these are delightful