Directions:
- FOR COFFEE CREAM SAUCE:.
- BEAT egg yolk in small bowl. Set aside.
- 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.
- FOR CHIMICHANGAS:.
- 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 sides up and roll up. Secure with wooden picks.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.46 Kcal (672 kJ) | ||
| Calories from fat | 95.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 16% | |
|---|---|---|---|
| Cholesterol | 21.74mg | 7% | |
| Sodium | 13.07mg | 1% | |
| Potassium | 264.61mg | 6% | |
| Total Carbs | 15.91g | 5% | |
| Sugars | 8.29g | 33% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 176.66 Kcal (740 kJ) | ||
| Calories from fat | 104.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 16% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 7% | |
| Sodium | 14.39mg | 1% | |
| Potassium | 291.33mg | 6% | |
| Total Carbs | 17.51g | 5% | |
| Sugars | 9.12g | 33% | |
| Dietary Fiber | 2.96g | 11% | |
| Protein | 3.11g | 6% | |
| Vitamin C | 5.2mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 28.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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