Description
A decadent dessert mashup featuring creamy cheesecake and sweet cinnamon roll filling wrapped in a tortilla, fried until golden and crispy, then coated in cinnamon sugar for a warm, crunchy treat.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup prepared cinnamon roll filling or brown sugar-cinnamon mixture
- 4 large flour tortillas
- 1 egg, beaten (for sealing)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Vegetable oil, for frying
Instructions
- In a mixing bowl, beat the softened cream cheese, 1/4 cup sugar, vanilla extract, and 1 teaspoon cinnamon until smooth and creamy.
- Lay a tortilla flat and spread 2–3 tablespoons of the cheesecake mixture in the center. Add 1–2 tablespoons of cinnamon roll filling on top.
- Fold in the sides of the tortilla and roll tightly like a burrito. Brush the edge with beaten egg to seal. Repeat with remaining tortillas.
- In a shallow bowl, mix 1/2 cup sugar with 1 teaspoon cinnamon for coating and set aside.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Carefully place chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side, or until golden brown and crispy.
- Remove and drain briefly on paper towels, then immediately roll in the cinnamon sugar mixture until evenly coated.
- Serve warm, optionally topped with whipped cream, caramel sauce, or a drizzle of cream cheese glaze.
Notes
- Ensure the oil maintains a steady temperature to prevent greasy chimichangas.
- You can bake at 400°F (200°C) for 15–18 minutes for a lighter version.
- Air frying at 375°F (190°C) for 8–10 minutes is another alternative.
- Best served fresh and warm for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American-Mexican Fusion