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Recipe: Banana Breakfast Burritos
Similar Categories: Banana, Breakfast, Burritos
Makes 4 servings
Brown Sugar Syrup
4 medium ripe but firm bananas
2 tablespoons sugar
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
2 tablespoons unsalted butter (plus more, if needed)
4 (8- to 9-inch) flour tortillas Oil for frying
1. Prepare the sugar syrup and reserve in the pan
off heat. In a small bowl mi.x the sugar and cinna-
mon. Peel the bananas and cut in half lengthwise.
2. In a large (12-inch) nonstick skillet melt the butter and cook the
bananas, in batches, turning once, until light brown on both sides. Remove
the bananas to a plate. Sprinkle with cinnamon- sugar. Reserve on the plate.
3. In a clean, dry large nonstick skillet, warm
the tortillas, 1 at a time, turning, until soft and
pliable. Stack and cover to keep warm.
4. To assemble, put 2 banana halves on half of
each tortilla and fold into half-moons.
5. In the same skillet, heat about 2 tablespoons of
vegetable oil. Put the folded tortillas in the hot oil, 1 or 2 at a time,
and cook until light brown and crisp on both sides, 20 to 30 seconds for
each
side. Add more oil if needed.
6. Reheat the syrup. Transfer the burritos to serving plates. Pour about 2
tablespoons of the warm syrup over each burrito and serve at once. Pass
remaining syrup at the table.
Brown Sugar Syrup
4 medium ripe but firm bananas
2 tablespoons sugar
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
2 tablespoons unsalted butter (plus more, if needed)
4 (8- to 9-inch) flour tortillas Oil for frying
1. Prepare the sugar syrup and reserve in the pan
off heat. In a small bowl mi.x the sugar and cinna-
mon. Peel the bananas and cut in half lengthwise.
2. In a large (12-inch) nonstick skillet melt the butter and cook the
bananas, in batches, turning once, until light brown on both sides. Remove
the bananas to a plate. Sprinkle with cinnamon- sugar. Reserve on the plate.
3. In a clean, dry large nonstick skillet, warm
the tortillas, 1 at a time, turning, until soft and
pliable. Stack and cover to keep warm.
4. To assemble, put 2 banana halves on half of
each tortilla and fold into half-moons.
5. In the same skillet, heat about 2 tablespoons of
vegetable oil. Put the folded tortillas in the hot oil, 1 or 2 at a time,
and cook until light brown and crisp on both sides, 20 to 30 seconds for
each
side. Add more oil if needed.
6. Reheat the syrup. Transfer the burritos to serving plates. Pour about 2
tablespoons of the warm syrup over each burrito and serve at once. Pass
remaining syrup at the table.
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