Banana Enchilada #SundayFunday

Bananas enfolded in a cream cheese filling, wrapped in a flour tortilla, drenched with caramel sauce and garnished with minted stawberries and whipped cream.  What a fun and delicious way to end your Cinco de Mayo Fiesta.

The Sunday Funday Bloggers are sharing Fruity Desserts today..............

Sneha of Sneha's Recipe is hosting our group this month.  She asked us to share fruity desserts.  I have been on a Cinco de Mayo kick as I normally am this time of year.  In the past couple of weeks I have shared recipes for Tres Leches Cake, Kung Pao Tacos, and a Mexican Chopped Salad.  Today I decided to make these enchiladas containing both bananas and strawberries.  Let's see what fruity desserts the others are sharing..........

• Banana Enchiladas From A Day in the Life on the Farm
• Blackberry Lemon Bars From Karen's Kitchen Stories
• Boozy Nectarine Crumble From Food Lust People Love
• Cherry Pie Bars From Making Miracles
• Fruit & Chocolate Trifle From Sneha's Recipe
• Lattice-Topped Apple Pie From Culinary Adventures with Camilla
• Lemon Cheesecake with Lemon Curd Topping From Amy's Cooking Adventures
• Mango & Vanilla Panna Cotta From Mayuri's Jikoni
• Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking

Start by macerating the strawberries.  Slice into coins sprinkle with a little sugar and chopped mint and let them set at room temperature until you are ready to serve.

Next, make the filling, a mixture of cream cheese, sugar, vanilla and egg yolk into which you will fold in 1 banana that has been coarsely chopped.

Place a layer of caramel sauce in the bottom of an 8" square baking pan.  Place the enchiladas into the pan seam side down and top with more caramel.

Bake until hot and bubbly.  Plate top with some of the strawberries and serve with sweet whipped cream.  

Desserts, Bananas, Strawberries, Fruit, Holidays, Cinco de Mayo

Desserts

Mexican Fusion

Yield: 4 servings

Author: Wendy Klik

Banana Enchiladas

Bananas enfolded in a cream cheese filling, wrapped in a flour tortilla, drenched with caramel sauce and garnished with minted stawberries and whipped cream. What a fun and delicious way to end your Cinco de Mayo Fiesta.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 c. strawberries, hulled and cut into coins
• 3-4 mint leaves, chopped
• 1 t. sugar
• 1 (8 oz) pkg. cream cheese, room temperature
• 1/4 c. sugar
• 1/4 t. vanilla
• pinch of salt
• 1 egg yolk
• 1 banana, peeled and coarsely chopped
• 4 (6") flour tortillas
• 1 c. caramel sauce
• Whipped Cream

Instructions

1. Toss the strawberries with the sugar and mint in a small bowl.  Set aside.
2. In small bowl of stand mixer, fitted with the paddle attachment, mix the cream cheese, sugar, vanilla, and egg yoliks until creamy and smooth.  Fold in the banana. 
3. Heat the caramel sauce in the microwave for about 30 seconds, until it is loose enough to pour.  Pour half into the bottom of an 8" square baking pan.  
4. Place 1/4 of the filling onto one of the tortillas, wrap and place into the baking pan, seam side down.  Repeat until all 4 are in the baking pan.  Pour the remaining caramel over the top.  Place into a preheated 350* oven for 10-15 minutes until hot and bubbly.
5. Place each enchilada onto a plate and top with 1/4 of the strawberries.  Garnish with whipped cream and serve.

Notes:

Adapted from a recipe found in Cuisine at Home

Calories

477.28

Fat (grams)

7.74

Sat. Fat (grams)

2.99

Carbs (grams)

99.29

Fiber (grams)

3.93

Net carbs

95.36

Sugar (grams)

66.50

Protein (grams)

7.37

Sodium (milligrams)

575.69

Cholesterol (grams)

54.57

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