A unique dessert that combines the indulgent flavors of cheesecake with the crispy, golden charm of a traditional chimichanga.
Ingredients
Scale:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup sour cream
1 large egg
6 large flour tortillas
Vegetable oil, for frying
1/2 cup sugar (for coating)
1 tbsp ground cinnamon
Instructions
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Mix in the sour cream and egg until fully incorporated, ensuring everything is well mixed.
Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the cheesecake filling onto the center of the tortilla. Fold the sides in and roll it up tightly, tucking in the ends securely.
In a deep frying pan, add enough vegetable oil to submerge the chimichangas. Heat over medium heat until the oil reaches 350°F (175°C).
Carefully place 2-3 chimichangas in the hot oil at a time, frying for 2-3 minutes on each side until golden brown and crispy.
Remove the chimichangas from the oil and place them on a plate lined with paper towels. Mix the sugar and cinnamon together and roll the warm chimichangas in the mixture until evenly coated.
Allow to cool for a few minutes, then serve warm, optionally drizzling with chocolate sauce or caramel.
