Desserts

Banana-Filled Chimichangas with Coffee Cream Sauce

Name: Banana-Filled Chimichangas with Coffee Cream Sauce
Prep time: 20 s
Cook time: 15 s
Total time: 35 s
Yield: 9
Cuisine: mexicano
Ingredients: 1 large egg yolk; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 2/3 cup water; 2 1/2 teaspoons NESCAFÉ CLÁSICO 100% Pure 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 tortillaswarmed; Vegetable oil for frying

NESCAFÉ® US

Level

Easy

Prep

20 min

Cook

15 min

Servings

9 servings

This recipe for Banana-Filled Chimichangas with Coffee Cream Sauce is easy to make and is a great dessert option for most any occasion.

Key Ingredients

NESCAFÉ® CLÁSICO™

Dark Roast Instant Coffee

7 oz. Jar

Ingredients

●
1 large egg yolk
●
1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
●
2/3 cup water
●

2 1/2 teaspoons NESCAFÉ CLÁSICO 100% Pure 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

Make It

Step 1

Beat egg yolk in small bowl. Set aside.

Step 2

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.

Step 3

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 of tortilla over filling; fold tortilla in on both sides then roll up burrito-style. Secure with wooden picks.

Step 4

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.