Cherry Cheesecake Chimichangas

Cherry Cheesecake Chimichangas are a fun and delicious twist on traditional chimichangas, combining the creamy richness of cheesecake with the sweet tartness of cherry pie filling. These crispy, golden treats make for an indulgent dessert that’s sure to impress at any gathering.

Ingredients

6 flour tortillas
1 1/2 cups cherry pie filling
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/4 cup sugar for coating
1 tsp cinnamon for coating
Oil for frying

Directions

1. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Spread a generous amount of the cream cheese mixture onto each tortilla, then add a spoonful of cherry pie filling in the center. Roll up each tortilla like a burrito, tucking in the sides as you go to seal the filling inside.
3. Heat oil in a skillet over medium heat. Once hot, carefully fry each chimichanga until golden brown and crispy on all sides, about 2-3 minutes per side.
4. In a small bowl, mix together the sugar and cinnamon. After frying, roll each chimichanga in the sugar-cinnamon mixture before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Variations

• Substitute the cherry pie filling with other flavors like blueberry, apple, or strawberry for a different twist.
• Add a sprinkle of chopped nuts, like pecans or almonds, to the cream cheese mixture for added texture.
• Serve with a drizzle of chocolate sauce or whipped cream for extra indulgence.

Storage/Reheating

These chimichangas are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for a few minutes to regain crispiness.

FAQs

1. Can I bake these instead of frying?
   Yes, brush them with melted butter and bake at 375°F (190°C) for about 15-20 minutes until golden brown.
2. Can I make the filling ahead of time?
   Yes, the cream cheese mixture can be made a day in advance and stored in the refrigerator.
3. What if I can’t find cherry pie filling?
   You can make your own by cooking fresh or frozen cherries with sugar and cornstarch until thickened.
4. How do I know the oil is hot enough?
   You can test it by dropping a small piece of tortilla in; if it sizzles, the oil is ready.
5. Can I freeze these chimichangas?
   Yes, freeze before frying. When ready to eat, fry them directly from the freezer; just add a couple of extra minutes to the cooking time.
6. What type of tortillas work best?
   Flour tortillas are best for this recipe, but you can also use whole wheat or gluten-free tortillas.
7. How can I add more flavor to the cream cheese mixture?
   Consider adding lemon zest or almond extract for a unique twist.
8. Are there any other fillings I can use?
   Yes, you can try different fruits, chocolate, or even a combination of flavors.
9. How should I serve these chimichangas?
   They can be served warm on their own or with a scoop of ice cream for an indulgent dessert.
10. How do I prevent the chimichangas from leaking?
    Make sure to seal them tightly by tucking in the sides as you roll them up.

Conclusion

Cherry Cheesecake Chimichangas are a delightful and unique dessert that combines creamy cheesecake and sweet cherry filling in a crispy shell. Easy to make and incredibly delicious, these treats are perfect for parties, family gatherings, or a special night in. Enjoy every bite of this indulgent dessert!

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