cinco de mayo - chimichangas

Game 4 fell on Cinco de mayo -- which translates to the 5th of May, so to celebrate this holiday and to cheer on the 'nucks a fiesta was in order.  Robynn and I had been brainstorming a number of ideas for a yummy Mexican dessert.  Making churros was the leading pick, but we decided on Banana Foster Chimichanga's a la mode..

Prep Time: 20-30 mins, Cook Time: 5-10 mins, Devour Time: Seconds

Servings: we made enough for a party of 10 =)

Instructions:

1 pack of large tortilla (whole wheat or regular - around 10-12 per pack) - cut into triangles or use your favourite cookie cutter
1 cup of cooking oil (canola)

• Mix together 1/2 cup sugar and 2 tsp cinnamon, which will be used to coat the chimichanga once they are fried.
• Prep a cooking sheet, by laying down paper towels to allow oil to drip onto once chimichangas come out of the oil.

Banana Topping:

1/4 cup butter or margarine
2-3 bananas sliced thinly
1/4 cup brown sugar
1/4 tsp of vanilla
Optional: 2 tablespoons of spiced rum

1. In a large skillet,  over medium heat, melt butter.  Stir in bananas and sugar until dissolved. Pour in rum and cook 1-2 minutes more.  Turn heat off.
2. With a handy new cookie cutter the shape of a flower, Sandra and I cut into the tortilla rounds.
3. Place oil in a heavy and deep pot on medium high heat. Tip - to test if oil is hot enough, you can place a wooden chopstick upright in the pot, if you see bubbles forming around the tip of the chopstick it is ready.
4. Drop tortilla pieces into the hot oil and fry for a 1-2 minutes, do not over fry.
5. Let cool slightly on paper towel, then transfer to sugar and cinnamon mixture, coat on both sides.
6. Place 2-3 pieces in serving bowl.

7.  Place banana topping over chimichangas.

8.  Scoop of vanilla ice cream over top.... and enjoy!