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Instructions
- In a bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
- Spoon about 2 tablespoons of the cream cheese mixture onto the center of each tortilla.
- Add about 2 tablespoons of cherry pie filling over the cream cheese mixture.
- Fold the sides of the tortilla over the filling, then roll tightly to enclose the filling completely.
- Heat oil in a frying pan over medium heat. Once hot, add the chimichangas seam-side down and fry until golden brown, about 1-2 minutes per side.
- Carefully remove the chimichangas from the oil and drain on paper towels.
- Dust with powdered sugar before serving for an extra touch of sweetness.
Chef’s Tips
- Ensure the cream cheese is fully softened to mix smoothly and avoid lumps.
- Be cautious while frying; use a deep-fry thermometer to maintain a consistent oil temperature.
- Experiment with different fruit fillings for variety, such as apple or blueberry.
Nutrition (per serving)
Approximate calories: 350, Protein: 5g, Carbs: 40g, Fat: 20g
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