Description
Creamy Cheesecake Chimichangas blend Mexican and American dessert traditions into one irresistible treat. Crispy tortillas filled with sweet cheesecake filling offer you a delightful culinary adventure that satisfies both sweet and crunchy cravings.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) soft cream cheese
- 7–9 small flour tortillas
- 1/2 cup (100 grams) granulated sugar
Preparation and Coating Ingredients:
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (120 milliliters) sour cream
Finishing Ingredients:
- 1/2 cup (100 grams) granulated sugar (for topping)
- 1 1/2 teaspoons ground cinnamon
- caramel sauce (for drizzle)
Instructions
- Thoroughly whip cream cheese until silky and light, ensuring no lumps remain.
- Gently fold in sugar, vanilla extract, and sour cream, mixing until completely uniform and creamy.
- Prepare a deep skillet or heavy-bottomed pan, filling it with 2 inches of vegetable oil and heating to 350°F.
- Lay out tortillas and carefully place a generous dollop of the cream cheese mixture near one edge.
- Fold the sides of the tortilla inward, then tightly roll from the bottom, creating a compact chimichanga package.
- Secure each rolled chimichanga with toothpicks to prevent unraveling during frying.
- Carefully lower the wrapped chimichangas into the hot oil, cooking for 2-3 minutes per side until achieving a deep golden-brown exterior.
- Remove from oil and drain excess grease on paper towels.
- Create a sweet coating by mixing granulated sugar and ground cinnamon in a shallow dish.
- While still warm, roll each fried chimichanga in the cinnamon-sugar mixture, ensuring complete coverage.
- Transfer to a serving plate and drizzle with warm caramel sauce if desired.
- Serve immediately while crisp and warm for optimal texture and flavor.
Notes
- Achieve ultra-smooth cream cheese by bringing it to room temperature before whisking, preventing lumps and ensuring a silky texture.
- Prevent oil splatter by using tongs when carefully placing chimichangas into hot oil, maintaining a safe and clean cooking environment.
- Seal tortilla edges completely with toothpicks to prevent filling from leaking during frying, creating perfectly intact golden-brown treats.
- Customize this dessert by experimenting with alternative fillings like chocolate chips, fruit preserves, or even a savory cheese variation for different taste experiences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg