Caramel Apple Cheesecake Chimichangas
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 6 medium flour tortillas
- 8 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup apple pie filling, chopped into small pieces
- 1/2 cup cinnamon sugar (mixture of sugar and ground cinnamon)
- Vegetable oil, for frying
- Caramel sauce, for drizzling
- Whipped cream or vanilla ice cream (optional for serving)
Instructions
- In a medium mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Ensure there are no lumps for the best texture inside your chimichangas.
- Lay a flour tortilla flat on your work surface. Spread about 2 tablespoons of the cream cheese mixture in the center of the tortilla. Top the cream cheese with about 2 tablespoons of the chopped apple pie filling. Be careful not to overfill, as this will make folding difficult.
- Fold the sides of the tortilla inward toward the center, then roll it up tightly from the bottom to the top, just like a burrito. You can use a toothpick to secure the seam if necessary, but a tight roll usually stays closed on its own.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chimichangas in the skillet, seam-side down. Fry for 2-3 minutes per side, or until they are golden brown and crispy all over.
- Remove the chimichangas from the oil and immediately roll them in the cinnamon sugar mixture while they are still hot. This ensures the sugar sticks to the shell and creates a sweet, crunchy coating.
- Place the coated chimichangas on a serving plate. Drizzle generously with warm caramel sauce and serve immediately while the center is still warm and melty.