Servings: 4 people
Calories: 240kcal
Cost: $8-10
Equipment
- Electric mixer
- Skillet
- Baking sheet
- Air fryer optional
- Tongs
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 4 large flour tortillas
- 1/4 cup melted butter for coating
- 1/2 cup sugar for cinnamon sugar topping
- 1 tbsp ground cinnamon
- q.s. vegetable oil for frying
Instructions
- Beat softened cream cheese with an electric mixer until smooth.
- Add sugar and vanilla; beat until fluffy and combined.
- Divide the filling into the center of each tortilla, using about 3-4 tablespoons per tortilla.
- Fold in the sides and roll the tortillas tightly to seal the filling.
- For frying: heat oil in a deep skillet to 350°F.
- Place chimichangas seam-side down into the hot oil and fry for 2-3 minutes per side until golden brown.
- Remove from oil and drain on paper towels; roll in cinnamon sugar while hot.
- For baking: preheat oven to 400°F and brush each chimichanga with melted butter, sprinkling with cinnamon sugar.
- Bake for 15-18 minutes until golden, flipping halfway through.
- For air frying: preheat air fryer to 370°F, brush chimichangas with melted butter, and cook for 8 minutes; flip and cook an additional 5-7 minutes.
Notes
Feel free to experiment with flavors by adding fruit preserves or chocolate chips to the cream cheese filling.
You can assemble chimichangas in advance and refrigerate them for up to 24 hours before cooking.
For a healthier version, consider making these in an air fryer or using whole wheat tortillas.
These also freeze well; just cook from frozen, adding a few extra minutes to the cooking time.
Nutrition
Calories: 240kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 6IU | Calcium: 4mg | Iron: 4mg
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