Based on a Mexican recipe this dessert is a style of 'Chimichangas' (deep fried burrito). The crispy outside makes a great contrast to the soft sweet inside. But you don't need to fry if you don't want to.
OH MY GOSH! This was awesome & I didn't even make it as chimichangas. I made the banana sauce and served it warm over vanilla ice cream. As an accompaniment, I made cinnamon crisps by cutting flour tortillas into triangles, spraying them with butter and dipping them in cinnamon/sugar. Then, I baked them for about 5 minutes at 400 degrees. I made this after a Mexican Fiesta Bunco Night and the ladies all raved about it. I will make this again and again. - 15 Sep 2004 (Review from Allrecipes USA and Canada)
OHH! This recipe was good! I made it for dinner, and after making three batches of tortillas and doubling the banana part, we were stuffed! Plus, barely enough leftovers for one person!! I didn't have spiced rum, and just used vanilla extract. - 22 Sep 2005 (Review from Allrecipes USA and Canada)
Excellent! Made this for a tropical-themed dinner party and everyone loved it. Definately let the banana mixture cool before you fold it into the tortillas. I made these ahead of time and kept them in the fridge. That gave them time to set so when I fried them they didn't fall apart. I also sprinkled with cinnamon sugar and topped with vanilla ice cream and chocolate syrup. - 16 Aug 2004 (Review from Allrecipes USA and Canada)