Recipe
Banana & Peanut Butter Chocolate Chimichangas
Crisp baked tortillas wrapped around banana, peanut butter and dark chocolate, finished with cinnamon sugar.
Ingredients
Method
20 mins prep18 mins cook38 mins total
Heat the oven to 190°C fan and line a baking tray with baking paper.
Spread peanut butter over each tortilla, leaving a small border, then add banana and dark chocolate along the centre.
Fold in the sides and roll the tortillas tightly into parcels, placing them seam-side down on the tray.
Brush with melted butter and bake for 15–18 minutes until crisp and golden.
Mix the caster sugar with the cinnamon. Brush the hot parcels with a little more butter, dust with the cinnamon sugar and grill briefly until caramelised.
Drizzle with the remaining melted chocolate and serve warm.
Notes
Serve warm while the tortillas are crisp and the chocolate is still glossy.
About this recipe
These crisp tortilla parcels turn ripe bananas, peanut butter and dark chocolate into an easy American-style dessert.
They are baked until golden, brushed with butter, then finished under the grill with cinnamon sugar before being drizzled with chocolate.
