Chimichanga Dessert Recipe

Prepare filling

In a medium bowl, mash the ripe bananas with a fork until mostly smooth but with a few small chunks. Add the softened cream cheese, granulated sugar, vanilla extract, and 1 tsp ground cinnamon. Mix with a spatula until fully combined and creamy. Taste and adjust sweetness if desired.

Assemble wraps

Lay an 8-inch flour tortilla flat on a clean work surface. Spoon about 1/4 of the banana-cream cheese mixture (approx. 3–4 tablespoons) slightly off-center toward you. Fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you to form a sealed burrito. Repeat with remaining tortillas and filling, producing 4 chimichangas. Place them seam-side down on a plate.

Melt butter in skillet

Heat a large nonstick skillet over medium heat. Add 2 tablespoons unsalted butter and allow it to melt and start to foam but not burn.

Pan-fry chimichangas

Once butter is sizzling, place 2 chimichangas seam-side down in the skillet (do not overcrowd). Cook 2–3 minutes per side, turning gently with tongs, until golden brown and crisp on all sides. Add the remaining 2 chimichangas and repeat. If you prefer a deeper fry, warm 120 ml vegetable oil in a deep pan to 175°C (350°F) and deep-fry each chimichanga 1–2 minutes until golden and crisp; drain on paper towels.

Dust with cinnamon sugar

While still warm, brush each chimichanga lightly with a little melted butter (optional) and sprinkle with a mixture of 2 tbsp powdered sugar and 1 tsp ground cinnamon, or dust with cinnamon alone to taste.

Place one warm chimichanga on each serving plate. Drizzle 1 tablespoon honey over each chimichanga, allowing some to pool on the plate. Add one scoop of vanilla ice cream alongside each chimichanga.

If desired, garnish with a fresh mint leaf and an extra pinch of cinnamon. Serve immediately so the contrast between the hot, crisp wrap and cold ice cream is maintained.