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Spread the cheesecake filling onto the flour tortilla.
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Drizzle caramel topping on top of cheesecake filling.
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Place the banana in the middle of the tortilla and roll up, tucking in the ends, like a burrito.
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Set on a plate, seam-side down, and freeze for 15 minutes.
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Heat the oil in a deep pan over medium-high heat.
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Fry the chimichanga for about 1 minute, flip and continue to cook for an additional 30 seconds, or until evenly browned.
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Set on a paper-towel lined plate for a minute or two.
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Top with whipped topping and chocolate syrup.
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Serve.