Cherry Cheesecake Chimichangas Recipe

Ingredients

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1 cup whipped topping (thawed)

For the Chimichangas:

• 6 large flour tortillas
• Vegetable oil (for frying)
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon

For the Cherry Topping:

• 1 can (21 oz) cherry pie filling
• Optional: whipped cream for serving

Instructions

Step 1: Prepare the Cheesecake Filling

1. Mix the filling: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
2. Add flavors: Mix in the vanilla extract and lemon juice until well combined.
3. Fold in whipped topping: Gently fold in the whipped topping until fully incorporated. Set the filling aside.

Step 2: Assemble the Chimichangas

1. Warm the tortillas: Briefly warm the tortillas in the microwave for about 10-15 seconds to make them pliable.
2. Fill the tortillas: Place about 2-3 tablespoons of the cheesecake filling in the center of each tortilla. Fold in the sides and roll tightly to form a burrito shape.
3. Seal the edges: Use a little water to seal the edges of each chimichanga, ensuring the filling doesn’t escape during frying.

Step 3: Fry the Chimichangas

1. Heat the oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium heat to 350°F (175°C).
2. Fry the chimichangas: Carefully place the chimichangas in the hot oil, a few at a time. Fry for about 2-3 minutes on each side or until golden brown and crispy.
3. Drain the excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 4: Coat the Chimichangas

1. Prepare the cinnamon-sugar mixture: In a shallow bowl, combine the granulated sugar and ground cinnamon.
2. Coat the chimichangas: While they are still warm, roll each chimichanga in the cinnamon-sugar mixture until evenly coated.

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