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Dessert chimichangas have taken the culinary world by storm, captivating dessert lovers with their deliciously crispy exteriors and indulgent fillings. This delightful Mexican-inspired treat marries the comfort of traditional chimichangas with sweet ingredients, transforming them into a dessert that appeals to both the young and the young-at-heart. Among these, the Chocolate-Banana Bliss Chimichangas stand out, offering a harmonious blend of rich chocolate and sweet banana flavors that creates a blissful experience in every bite.

Nutella and Banana Chimichangas

Indulge in the heavenly bliss of Chocolate-Banana Bliss Chimichangas! These crispy, fried delights are a sweet twist on a classic, combining rich Nutella and ripe bananas for a mouthwatering filling. Perfect for any occasion, these easy-to-make treats will impress dessert lovers of all ages. Serve warm, dusted with sugar and cinnamon, and ready to elevate your dessert game. Try this delightful recipe today! #Chimichangas #DessertRecipe #ChocolateBananaBliss #EasyDesserts #FoodieFun
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Ingredients
  

4 large flour tortillas

1 cup Nutella

2 ripe bananas, sliced

1 teaspoon cinnamon

2 tablespoons sugar

1 cup vegetable oil (for frying)

Whipped cream (for serving)

Chocolate syrup (for drizzling)

Optional: Berries for garnish

Instructions
 

Prepare the Filling: In a mixing bowl, combine the Nutella and sliced bananas. Gently fold them together to leave some banana chunks intact for added texture.

    Fill the Tortillas: Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the Nutella-banana mixture into the center. Fold in the sides of the tortilla and then roll it up tightly from the bottom to create a burrito shape. Repeat with the remaining tortillas and filling.

      Mix Sugar and Cinnamon: In a small bowl, combine the sugar and cinnamon. Set aside for later.

        Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium heat until a small piece of tortilla bubbles when dropped in the oil.

          Fry the Chimichangas: Carefully add the rolled chimichangas to the oil, seam side down. Fry for 2-3 minutes or until golden brown, then flip and fry the other side for another 2-3 minutes. Use tongs to carefully remove them from the oil and place them on a paper towel-lined plate to drain.

            Coat in Cinnamon Sugar: While still warm, roll each chimichanga in the cinnamon-sugar mixture until fully coated.

              Serve: Transfer to a serving plate, drizzle with chocolate syrup, and add a dollop of whipped cream on top. Optionally, serve with berries on the side for a fresh touch.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4