Description
Indulge in the delightful fusion of creamy cheesecake and crispy chimichangas, all rolled in aromatic cinnamon sugar. This dessert is a perfect treat for any occasion, guaranteed to impress your guests!
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 4 medium Flour Tortillas (about 8-inch)
- 2 tbsp Butter, melted
- 1 tsp Ground Cinnamon
- Oil for Frying
- Optional Add-ins: fruit preserves (like cherry or raspberry), mini chocolate chips
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, continuing to beat until fully incorporated and light and fluffy. Beat in the vanilla extract, scraping down the sides of the bowl as needed.
- Warm the Tortillas: Warm the flour tortillas in the microwave for about 10-15 seconds each, or stack them wrapped in a damp paper towel and microwave for about 30-45 seconds until warm and pliable.
- Assemble the Chimichangas: Lay a warm tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the cheesecake filling slightly off-center on the tortilla. Fold one side of the tortilla over the filling, then fold in the two opposite sides. Roll the tortilla tightly from the filled side until you have a neat package, sealing the edge with a little water or egg wash.
- Prepare the Frying Station: In a heavy-bottomed pot or deep skillet, pour enough neutral oil to come about 1-2 inches up the sides. Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C).
- Fry the Chimichangas: Carefully place 1-2 chimichangas into the hot oil, seam-side down. Fry for 2-3 minutes per side until golden brown and crispy.
- Drain and Coat: Remove the chimichangas from the oil and place them on a wire rack over a baking sheet lined with paper towels. Brush each chimichanga generously with melted butter.
- Cinnamon Sugar Coating: In a shallow dish, mix together granulated sugar and cinnamon. Roll each warm chimichanga in the cinnamon sugar mixture until evenly coated.
- Serve Immediately: Enjoy the chimichangas warm, right after coating!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Ensure cream cheese is at room temperature for a smooth filling. Don't overfill the tortillas to prevent bursting during frying. Seal the edges tightly for best results.