Description
Cinnamon Roll Cheesecake Chimichanga is the perfect blend of flavors and textures, bringing together the rich taste of cheesecake and the delightful crunch of a chimichanga.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 package cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup powdered sugar
- 8 large flour tortillas
- 1 quart vegetable oil (for frying)
Instructions
- In a large mixing bowl, combine the flour, sugar, and cinnamon.
- Add the softened butter and cream cheese, mixing until smooth.
- In another bowl, whisk together the eggs and vanilla extract, then add to the cream cheese mixture.
- Mix until well combined, then set aside.
- Spread the cinnamon mixture on each tortilla and roll them up tightly.
- Heat the vegetable oil in a deep pan over medium heat.
- Fry the rolled tortillas until golden brown on all sides.
- Remove and place on paper towels to drain excess oil.
- Dust with powdered sugar before serving.
Notes
- Make sure to let the chimichangas cool slightly before eating.
- Feel free to add toppings like whipped cream or caramel sauce.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg