INGREDENT
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 4 flour tortillas (8-inch size)
- 1/2 cup graham cracker crumbs (optional for texture)
- Oil, for frying
- 1/4 cup powdered sugar (for dusting)
- Optional toppings: chocolate syrup, caramel sauce, whipped cream, or fresh berries
Instructions
- Make the filling:
In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Mix in the cinnamon and graham cracker crumbs if using. - Assemble the chimichangas:
Lay out the tortillas. Spoon 2–3 tablespoons of the cheesecake filling into the center of each. Fold in the sides and roll tightly like a burrito. Secure with toothpicks if needed. - Heat the oil:
In a deep skillet or pan, heat about 1 inch of oil over medium heat (around 350°F or 175°C). - Fry the rolls:
Carefully place the rolls seam-side down in the hot oil. Fry for about 2 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. - Serve:
Dust with powdered sugar. Serve warm with your favorite toppings like chocolate syrup, caramel drizzle, or a scoop of ice cream!
Would you like a no-fry air fryer or baked version too?