3 bananas, sliced 1/4 inch thick
1/2 cup brown sugar
1/4 cup butter or margarine
1 teaspoon vanilla
3 (6 inch) flour tortillas
vegetable oil for frying
In a large skillet over medium heat, saute bananas and brown sugar in butter until sugar is dissolved. Reduce heat; stir in vanilla and cook for 1 minute.
Divide banana mixture between the tortillas.
Fold ends over mixture and roll closed.
In a large skillet, heat 1 inch of vegetable oil over high heat.
Place chimichangas seam down in skillet.
Fry tortillas until golden brown.
Drain on paper towel.
Serve warm. Makes 3 whole servings or 6 half servings.
It is also the first recipe I cooked in front of a live audience. It was at a woman's conference in Oklahoma. I was really nervous before it was my time to go on stage. They had lots of experienced people doing cooking demos, and I was the only new one.
The stage was beautiful, with top of the line appliances. The crowd filled all available seats and people were standing at the back. I walked out onto the stage, trying to act like I did this all the time. It started off really well; they seemed to like the stories I was telling and they were intrigued by the recipe.
The bananas, brown sugar, and butter were cooking away and it was time for me to add the vanilla. I gave the banana mixture a good stir, then left the spoon in the pan and reached for the vanilla. The spoon had a heavy handle and as I lifted my hand from it, it flipped out of the pan and landed on the floor. The audience let out a loud gasp. I looked at them and wondered how I was going to recover from this mistake. I laughed and told them a story about my mom putting me in dance class hoping it would make me less klutzy.
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