Raspberry Cheesecake Chimichanga Recipe
Fried raspberry cheesecake chimichangas tossed in powdered sugar; served with vanilla ice cream and raspberry sauce
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Ingredients
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Filling and Chimichanga
Method
Preparation and Cooking
- 1
Make the Filling
In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the raspberries.
- 2
Prepare the Chimichangas
Lay out a tortilla and place about 1/4 cup of the cream cheese filling in the center. Fold in the sides and then roll up tightly to form a chimichanga. Repeat with remaining tortillas and filling.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until hot.
- 4
Fry the Chimichangas
Carefully place the chimichangas in the hot oil, frying in batches if necessary, until golden brown and crispy on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
- 5
Dust with Powdered Sugar
While still warm, toss the fried chimichangas in powdered sugar until well coated.
- 6
Serve
Serve the chimichangas warm with a scoop of vanilla ice cream and drizzle with raspberry sauce.
