Chiquita Fajitas
1/2 cup butter
6 (8 inch) flour tortillas
8 large ripe bananas, sliced
6 T. light brown sugar
1 1/2 t. cinnamon
8 oz. caramel sauce
Whipped cream topping
1/3 cup finely chopped pecans
Preheat oven to 350. Melt butter in skillet over medium low heat. Remove from heat. Dip each tortilla in butter. Arrange bananas in single row in center of each tortilla. Sprinkle each row of bananas with 1 T. brown sugar and drizzle with remaining butter. Sprinkle with cinnamon. Fold over each side of the tortilla to enclose the bananas and put seam side down on greased baking sheet. Repeat process with the remaining tortillas. Bake for 10 to 15 minutes or until light golden brown. Warm the caramel sauce in pan until of pouring consistency. Drizzle part of the sauce onto 6 plates. Slice tortillas diagonally and arrange in the sauce. Drizzle with the remaining sauce and top with whipped cream topping. Sprinkle with the pecans.
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