Banana Filled Chocolate Enchiladas Recipes

CHOCOLATE-BANANA EMPANADAS

Steps:

• Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth ¿ you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners¿ sugar and serve hot.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

AWESOME WHITE CHEESE AND CHOCOLATE ENCHILADAS

Steps:

• For the sauce: Saute onion in oil until tender.
• Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
• Stir in flour and chili powder, coating onion mixture.
• Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
• Stir in semisweet chocolate until melted and smooth.
• Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
• Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
• Sprinkle with green onions and pour sauce over.
• Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
• (Oaxacan cheese takes slightly longer to melt.).

FRUIT FILLED CHOCOLATE TACOS

Steps:

• Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
• Cover and chill 2 hours.
• Place an 8 inch nonstick frypan over medium heat just until hot.
• Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
• Cook about 2 minutes.
• Flip tortilla and cook about 1 minute on the other side.
• Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
• Cool 15 minutes.
• Repeat procedure with remaining batter.
• Arrange fruit in chocolate taco shells.
• Garnish with carambola, if desired.

CHOCOLATE ENCHILADAS

Steps:

• Place chocolate bar on flour tortilla.
• Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
• Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
• Fry each enchilada on each side to brown.
• Place on paper towels to absorb grease.
• Place on plate.
• Scoop ice cream on top.
• Drizzle chocolate syrup over top.
• Dust with powdered sugar.
• Enjoy!

CHOCOLATE-FILLED BANANA MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• If your bananas aren't already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
• Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
• Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
• Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
• Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
• Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
• Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
• Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
• Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
• While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
• Fill the muffins with the chocolate ganache.
• Chill the muffins in the fridge for at least 1 hour, until the center has set.
• Enjoy!