Description
Indulge in these delightful Cherry Cheesecake Chimichangas, a sweet twist on a savory favorite. Creamy cheesecake filling and fruity cherry pie filling are wrapped in a tortilla, fried until golden, then coated in cinnamon sugar for a dessert that’s crispy on the outside and decadently creamy inside.
Ingredients
Scale
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Cherry Filling:
- 1 cup cherry pie filling
Chimichangas:
- 6 small flour tortillas (8-inch)
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Cheesecake Filling: In a medium bowl, beat the cream cheese, 1/4 cup sugar, vanilla extract, and 1/2 teaspoon cinnamon until smooth.
- Assemble Chimichangas: Spread about 2 tablespoons of the cream cheese mixture onto the center of each tortilla, then spoon 2 tablespoons of cherry pie filling on top. Fold in the sides of the tortilla and roll up tightly like a burrito.
- Fry Chimichangas: Heat vegetable oil in a skillet over medium heat. Fry chimichangas until golden brown and crisp, about 2–3 minutes per side.
- Coat Chimichangas: Mix 1/2 cup sugar and 1 teaspoon cinnamon in a bowl. Roll warm chimichangas in the cinnamon-sugar mixture to coat.
- Serve: Enjoy warm or at room temperature.
Notes
- You can swap cherry pie filling with blueberry, apple, or strawberry.
- For a lighter version, bake at 400°F for 15–18 minutes instead of frying.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 345
- Sugar: 22g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
