Recipe: Cherry Cheesecake Chimichangas
Ingredients:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
8 (8-inch) flour tortillas
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Vanilla ice cream (optional, for serving)
Additional cherry pie filling (optional, for topping)
Instructions:
In a mixing bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Spread a spoonful of cherry pie filling in the center of each flour tortilla.
Spoon a dollop of the cream cheese mixture over the cherry pie filling on each tortilla.
Fold the sides of each tortilla towards the center, then roll up tightly to form chimichangas.
In a shallow dish, mix together granulated sugar and ground cinnamon.
Brush each chimichanga with melted unsalted butter, then roll them in the cinnamon sugar mixture until evenly coated.
Place the chimichangas seam-side down on a baking sheet lined with parchment paper.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden and crispy.
Remove from the oven and let cool slightly before serving.
Serve warm, optionally topped with vanilla ice cream and additional cherry pie filling.
Enjoy the indulgent and flavorful Cherry Cheesecake Chimichangas for a delightful dessert
