\n| Difficulty:<\/td>\n | Easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nIngredients:<\/h2>\n\n- 2 egg whites<\/li>\n
- 2 Tbs water<\/li>\n
- 2 Tbs rum, spiced<\/li>\n
- 3 firm bananas, sliced<\/li>\n
- \u00bd cup brown sugar<\/li>\n
- 2 – 10 inch flour tortillas<\/li>\n
- 1 cup Canola oil<\/li>\n<\/ul>\n
Procedure:<\/h2>\n\n- Whisk egg whites and water in small bowl for egg wash. Set aside.<\/li>\n
- Add spiced rum to small bowl and set aside (see notes).<\/li>\n
- Slice bananas and add brown sugar to medium bowl. Set aside.<\/li>\n
- In a large skillet over medium heat, melt butter .<\/li>\n
- Add bananas and sugar, sauteing with wooden spoon until sugar is dissolved.<\/li>\n
- Remove from heat, pour in rum, return to heat and saute for 2 minutes.<\/li>\n
- Spoon half the banana mixture onto one half of each flour tortilla, smooth out with spoon and fold tortilla over itself to make a half moon.<\/li>\n
- Moisten edges with water and use fork to crimp edges together.<\/li>\n
- Brush edges with egg wash and refrigerate for 1 hour.<\/li>\n
- Brush tortillas with oil.<\/li>\n
- In a large skillet, heat remaining oil over medium-high heat. Fry stuffed tortillas until golden brown on both sides. 4-5 minutes each side.<\/li>\n
- Transfer to serving platter or warming plate. Pat of excess oil with paper towels, slice each tortilla in \u00bd to make quesadilla wedges.<\/li>\n
- Serve warm with side dishes of powdered sugar, whipped cream, fruit compos\u00e9, and ice cream.<\/li>\n<\/ol>\n
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