Cheesecake Chimichangas Recipe
Make Cheesecake Chimichangas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Chimichangas
Topping
Method
Filling Preparation
- 1
Mix the Filling
In a large mixing bowl, combine the cream cheese, granulated sugar, vanilla extract, sour cream, and lemon juice. Use an electric mixer on medium speed to blend until smooth and creamy, about 2-3 minutes.
- 2
Chill the Filling
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Chimichanga Assembly
- 3
Prepare the Tortillas
Take the flour tortillas and warm them slightly in a microwave or skillet to make them pliable. This will help prevent tearing when you roll them.
- 4
Fill the Tortillas
Take about 1/4 cup of the chilled cream cheese mixture and place it in the center of each tortilla. Fold the sides over the filling and roll tightly from the bottom up, ensuring the filling is sealed inside.
- 5
Prepare for Frying
In a shallow dish, mix together the granulated sugar and cinnamon. Set aside. Heat the vegetable oil in a deep skillet or frying pan over medium heat until hot.
- 6
Fry the Chimichangas
Carefully place the rolled chimichangas in the hot oil, seam side down. Fry until golden brown, about 3-4 minutes on each side. Use tongs to turn them for even cooking.
- 7
Serving
- 8
Plate and Serve
Place the fried chimichangas on a serving plate. Top with whipped cream, drizzle with chocolate sauce, and garnish with fresh berries as desired. Serve warm.
