Crispy Cheesecake Chimichangas with Cinnamon Sugar (Print version)
Warm, crispy tortilla chimichangas filled with creamy vanilla cheesecake and rolled in cinnamon sugar.
# Ingredients:
For the cheesecake filling
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1/2 cup (100 g) granulated sugar
03 -
1/2 cup (120 g) sour cream
04 -
1 teaspoon vanilla extract
05 -
1/8 teaspoon fine salt
For rolling and frying
06 -
8 small 6-inch flour tortillas
07 -
Vegetable oil, enough for 2 inches in the pot
08 -
Toothpicks, as needed
For the cinnamon sugar
09 -
1/2 cup (100 g) granulated sugar
10 -
1 1/2 teaspoons ground cinnamon
11 -
Caramel sauce, for serving, optional
# Instructions:
01 -
Beat the softened cream cheese in a medium bowl until smooth. Add 1/2 cup sugar, sour cream, vanilla, and salt, then beat until creamy and fully combined.
02 -
Place 2-3 tablespoons filling on the lower third of each tortilla. Fold in the sides, roll tightly, and secure with toothpicks if needed.
03 -
Add vegetable oil to a heavy pot to a depth of about 2 inches. Heat to 350°F over medium heat.
04 -
Fry 2-3 chimichangas at a time for 2-3 minutes per side, turning carefully, until golden brown and crisp. Do not crowd the pot.
05 -
Stir 1/2 cup sugar with the cinnamon in a shallow bowl. Drain hot chimichangas briefly on paper towels, then roll them in the cinnamon sugar while warm.
06 -
Remove toothpicks. Serve right away with caramel sauce if desired.
# Good to know:
01 -
Best served warm, within 10 minutes of frying.
02 -
The filling can be mixed 24 hours ahead and refrigerated.
03 -
Use a thermometer to keep the frying oil close to 350°F.