Banana and Chilli Chocolate Chimichangas

cook 20 mins
Tags: Quick eats
  • 2 tablespoons caster sugar
  • 1 teaspoon ground cinnamon
  • 6 ripe bananas, thickly sliced
  • 6 soft tortilla wraps
  • 150 g (5 oz) chilli-flavoured plain dark chocolate, roughly chopped
  • 2 tablespoons sunflower oil
  • vanilla ice cream, to serve (optional)
  • Mix together the sugar and cinnamon in a small bowl.
  • Place some of the banana slices in the centre of 1 tortilla, then sprinkle over 25 g (1 oz) of the chocolate. Fold over the edges of the tortilla to meet in the middle. Then roll over, from the side nearest to you. Place fold side down on a baking sheet. Brush with a little oil, then sprinkle over the cinnamon sugar. Repeat with the remaining ingredients to make 6 chimichangas.
  • Place in a preheated oven, 190ºC (350ºF), Gas Mark 5, for 10 minutes or until golden. Serve immediately with scoops of vanilla ice cream, if using.
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