Description
Cherry Cheesecake Chimichangas are a delightful dessert featuring creamy cheesecake filling and sweet cherry pie filling wrapped in tortillas, fried to golden perfection, and coated with cinnamon sugar for a crispy, indulgent treat.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Cherry Filling
- 1 can cherry pie filling
Wraps and Coating
- 6 large flour tortillas
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
- Oil for frying
Instructions
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until the mixture is smooth and creamy, creating a rich cheesecake base.
- Assemble Chimichangas: Lay out each tortilla and spread about 2 tablespoons of the cheesecake mixture down the center. Add 2-3 tablespoons of cherry pie filling on top. Fold in the sides of the tortilla and then roll it up tightly to encase the filling.
- Fry the Chimichangas: Heat oil in a large, deep skillet over medium heat. Carefully place the rolled chimichangas seam-side down into the hot oil. Fry them until golden brown and crispy, about 2-3 minutes per side, turning as needed to ensure even cooking.
- Coat in Cinnamon Sugar: In a shallow dish, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon. Immediately after frying, roll each chimichanga in the cinnamon sugar mixture to coat evenly for a sweet and crunchy finish.
- Serve: Let the chimichangas cool slightly on a wire rack or paper towel. Serve warm and enjoy them as is or with extra cherry pie filling or whipped cream for added indulgence.
Notes
- Ensure the cream cheese is softened to achieve a smooth filling.
- Be careful when frying to avoid oil splatters and ensure the chimichangas remain sealed to prevent filling leakage.
- The cinnamon sugar coating can be adjusted in quantity based on sweetness preference.
- These chimichangas are best enjoyed fresh and warm for optimal texture and flavor.
