Ingredients
Scale
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup cherry pie filling
For the Chimichangas:
- 4–6 large flour tortillas
- Oil, for frying
For Serving:
- Powdered sugar, for dusting
- Extra cherry pie filling, for topping
Instructions
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Stir in the 1/2 cup of cherry pie filling, gently folding to combine.
- Assemble the Chimichangas:
- Lay out the flour tortillas on a flat surface. Divide the cheesecake mixture evenly among the tortillas, placing it in the center of each tortilla.
- Fold the sides of the tortilla over the filling, then roll up from the bottom to enclose the filling completely, similar to burrito.
- Fry the Chimichangas:
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the chimichangas until they are golden brown and crispy, about 2-3 minutes per side. Work in batches to avoid overcrowding.
- Remove from the oil and drain on paper towels.
- Serve:
- While warm, dust the chimichangas with powdered sugar and top with additional cherry pie filling.
- Serve immediately while the exterior is crispy and the interior is warm and creamy.
