Cherry Cheesecake Chimichangas
A delightful fusion of creamy cheesecake filling wrapped in crispy tortillas, fried to golden perfection and drizzled with cherry pie filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 4 large flour tortillas
- 1/4 cup butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread a generous portion of the cream cheese mixture on each tortilla, then add a spoonful of cherry pie filling.
- Roll the tortillas tightly, tucking in the ends to create a chimichanga.
- Brush each chimichanga with melted butter and sprinkle with a mixture of granulated sugar and cinnamon.
- Fry in hot oil until golden brown, about 2-3 minutes per side.
- Drain on paper towels and serve warm.
Notes
Serve with vanilla ice cream or whipped cream. Best enjoyed fresh, but can be stored in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg