Raspberry Cheesecake Chimichanga Recipe
Recipe information
Make Raspberry Cheesecake Chimichanga in just 30m. Fried raspberry cheesecake chimichangas tossed in powdered sugar; served with vanilla ice cream and raspberry sauce
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Ingredients
Filling and Chimichanga
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.
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