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Cherry Cheesecake Chimichangas

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Instructions

  1. In a bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until fully combined.
  2. Spread a layer of the cream cheese mixture onto each tortilla, leaving about an inch of space from the edges.
  3. Spoon a few tablespoons of cherry pie filling over the cream cheese on each tortilla.
  4. Fold in the sides of each tortilla and roll it up tightly to form a chimichanga.
  5. Heat vegetable oil in a frying pan over medium-high heat. Carefully place each chimichanga in the oil, seam side down.
  6. Fry until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
  7. 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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