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July 25th, 2008
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Southwestern sweet

Tex-Mex can also make a great dessert
From the chef | Search restaurants | Archives

April 30th, 2008 issue

Innovation in the kitchen may result by trial or by error.

JAN PŘEROVSKÝ/THE PRAGUE POST
A marriage made in culinary heaven: fresh fruit and fried tortillas.
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According to the most common stories, chimichangas were first served 20-some odd years ago at a Tex-Mex restaurant in Arizona after a minor kitchen disaster.
It seems a line cook accidentally dropped burritos into a container of hot oil. Fishing them out before they fried to a crisp, the clumsy staff member sampled his mistake. Others grabbed forks and joined in. Soon chimichangas appeared on the menu.
Many purists rankle when chefs play around with established classics. But this being a relatively recent creation — and likely an unintended one — few protest the idea of a dessert chimichanga.
And no one will after they taste the results.
Martin Lev is chef at Jáma, located at V Jámě 7, Prague 1–New Town. Tel. 224 222 383

BANANA CHIMICHANGA

Ingredients:
1 kilogram bananas
1 tablespoon brown sugar
1 tablespoon butter
Fresh mint
Flour tortillas (10 or 12 inch)
For ice cream:
200 grams vanilla ice cream
1.5 ounces (plus a splash) egg liqueur
1 deciliter cream
Preparation:
Peel bananas and slice relatively thin
Sauté in pan with butter and brown sugar until sugar begins to caramelize
Fill center of each tortilla with sautéed bananas
Wrap tortilla around filling and secure with toothpicks
Pour enough oil to cover filled tortillas halfway into a pan and heat to 200 C
Fry filled tortillas on each side until golden brown
Allow to dry on paper towels and remove toothpicks
Bring another pan to medium heat and add ice cream, egg liqueur and cream
Stir until it thickens then remove from heat
Pour this sauce on plate and place banana chimichanga in the center
Add mint leaves as garnish


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