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Instructions
- In a bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until fully combined.
- Spread a layer of the cream cheese mixture onto each tortilla, leaving about an inch of space from the edges.
- Spoon a few tablespoons of cherry pie filling over the cream cheese on each tortilla.
- Fold in the sides of each tortilla and roll it up tightly to form a chimichanga.
- Heat vegetable oil in a frying pan over medium-high heat. Carefully place each chimichanga in the oil, seam side down.
- Fry until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
- Dust with powdered sugar before serving.
Chef’s Tips
- Ensure the cream cheese is softened for easy mixing.
- Try using different fruit fillings for variety, such as blueberry or apple.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition (per serving)
Approximate calories: 350, Protein: 5g, Carbs: 42g, Fat: 18g
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