Cheesecake Chimichangas (Print Version)

Ingredients:

01 - Soft Cream Cheese 8 oz.
02 - Sugar, Granulated 1/2 cup.
03 - Extract, Vanilla 1 tsp.
04 - Small Flour tortillas 7-9.
05 - Vegetable Oil just enough.
06 - Sour Cream 1/2 cup.
07 - Sugar, Granulated 1/2 cup for topping.
08 - Cinnamon, ground 1 1/2 tsp.
09 - Caramel Sauce for drizzle.

Instructions:

01 - Whisk cream cheese into a smooth and airy blend.
02 - Incorporate sugar, vanilla, and sour cream until fully mixed.
03 - Warm a saucepan with enough vegetable oil to cover its base by 2 inches, heating to medium.
04 - Spoon 2-3 tablespoons of the cheesecake mixture into each tortilla's lower portion, rolling and securing with toothpicks.
05 - Submerge the prepared wraps in hot oil, frying them for 2-4 minutes per side, achieving a golden color.
06 - Combine sugar and cinnamon in a bowl; roll freshly fried chimichangas in this mix for a sweet coating.
07 - Serve immediately, adding caramel sauce on top if desired, and enjoy.

Notes:

01 - Tip: Make sure the oil is at the right temperature to prevent the chimichangas from becoming too greasy.
02 - Variation: You can add a bit of fruit jam to the filling for extra flavor.

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