1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon ground cinnamon
4 flour tortillas
2 very ripe bananas, peeled and cut lengthwise in half
6 ounces Mexican chocolate, grated
Vegetable oil, for deep-frying
Sweetened Whipped Cream, for garnish

Cooking Recipe:

In a bowl whip the cream until soft peaks begin to form. Add the sugar and cinnamon and whip until it just forms stiff peaks. Place in a decorative bowl.

Place a tortilla on a work surface. Lay 1/2 a banana down the center of the tortilla and top with 1/4 of the chopped chocolate. Paint the edges of the tortilla with water (tap water should be fine unless the recipe calls for bottled water) on your finger. Fold the edges tightly toward the center, and seal with toothpicks. Repeat with the remaining tortillas and fillings.

Heat the oil in a deep saute pan to 360 degrees F. Carefully slip the filled tortillas into the oil and cook, turning, until golden brown on all sides, about 3 minutes. Remove and drain (the bottom part of the unit that water or substances can exit) on paper towels.

Serve the dessert tortillas with the sweetened whipped cream on the side for dipping.