Caramel Banana Taquitos Recipes

CARAMEL BANANA TAQUITOS

Steps:

• 1. Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds.
• 2. Cut the banana in half crosswise. Slice each half lengthwise into quarters, forming about 3-inch sticks. Lay the flour tortillas on a flat surface. Spread a thin layer (about 1 tablespoon) dulce de leche over the tortillas, leaving 1/2-inch border around the edge. Sprinkle with 1 tablespoon coconut. Place a banana stick at the edge, roll up the tortilla and secure closed with a toothpick. Repeat with the remaining bananas and tortillas.
• 3. In a large skillet, add enough canola oil to come 1/2 inch up the side of the pan and heat over medium-high heat (the oil should be at 350 degrees F). Working in batches, place the tortilla rolls seam-side down in the oil and fry until golden brown, 1 to 2 minutes per side. Remove from the oil and drain on a paper towel-lined plate or sheet pan.
• 4. Stir together the hot coffee with the chocolate sauce. Remove the toothpicks from the taquitos, drizzle with some of the chocolate sauce and serve with remaining chocolate sauce on the side.

BANANAS IN CARAMEL SAUCE

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

(WEB EXCLUSIVE) ROUND 2 RECIPE: FARMHOUSE HASH TAQUITOS

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
• In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
• Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
• Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
• Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

CARAMEL BANANAS WITH ESPRESSO CHOCOLATE ON SWEET CRACKERS

Steps:

• Lay the shortbread cookies out on a utility platter.
• Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie.
• Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas. When the brandy has burnt off, place a banana piece on top of the caramel on each cookie.
• The chocolate to coat the bananas will be tempered, a term used to describe the successive melting and cooling of the chocolate within a certain temperature range. This process allows the molecules of the chocolate to align so that it will retain a silky appearance without a chalky finish. To temper the chocolate, place half of the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double-boiler fashion. Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer). Then pour this just-melted chocolate into the other bowl with the un-melted chocolate, stir to combine, and return all of the chocolate to the double boiler and heat to about 105 degrees F. Remove from the heat and immediately whisk in the ground espresso. You will need to work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens. Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve.

BANANA-CARAMEL S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Assemble the s'more: Sandwich 1 square of caramel-filled chocolate, 1 toasted marshmallow and 2 banana slices between 2 chocolate graham cracker halves.