Teach Me Something: Cory Nieves

Pretty sure when I was 6 I was trying to convince my mom I could have cookies for dinner, not launching a full on dessert empire like this week's guest. 9 years later, Cory Nieves remains a force of nature, a style icon, and an inspiration to me in so many ways and this week he takes a break from ruling the world to teach me the joys of a deep-fried banana chimichanga. Ingredients ● 3 (8”) Flour Tortillas ● 8 oz. Cream Cheese (softened) ● Nutella ● 3 Bananas ● ⅓ Cup Sugar ● 1 TBSP All Spice ● 2 Cups Canola or Peanut Oil, for Frying ● Caramel Sauce, to drizzle Preparation 1. Lay out your tortillas and spread about 1 Tbsp of each filling in the center of each tortilla. 2. Place 1 sliced banana in the middle of the tortilla and roll up, tucking in the ends, like a burrito, and secure with a toothpick. 3. Set on a plate, seam-side down, and freeze for 5 minutes. 4. Meanwhile, in a deep pan heat the oil over medium-high heat. 5. When oil is ready, fry each rolled tortilla for about 1-2 minutes per side, removing and placing on a paper towel to drain when golden brown. 6. Remove the toothpicks. Then coat with oil. Then Roll the warm chimichanga in sugar and spice mix and drizzle the caramel sauce. 7. And BAM that's how you quarantine!