Chimichanga Cheesecake

Name: Chimichanga Cheesecake
Total time: 300 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 small flour tortillas, 6" in diameter; 2 packages softened cream cheese, 16 ounces total; 1 large egg; 2 tbsp flour; 2/3 cup powdered sugar; 2 tsp vanilla; 1/2 quart oil to use to fry, vegetable, canola or peanut work best; 1/8 cup flour for sealing edges

Taylor Topp Comacho @Tay68cancook

USA

This is a favorite dessert at local taco joint. I was realizing to just make them at home.

Taylor Topp Comacho @Tay68cancook

USA

This is a favorite dessert at local taco joint. I was realizing to just make them at home.

Saved

Ingredients

5 mins

8 servings

Chimichanga
8small flour tortillas, 6" in diameter
2 packagessoftened cream cheese, 16 ounces total
1large egg
2 tbspflour
2/3 cuppowdered sugar
2 tspvanilla
1/2 quartoil to use to fry, vegetable, canola or peanut work best
1/8 cupflour for sealing edges

Saved

Steps

5 mins

1

Beat cream cheese, powdered sugar, egg, 2 tablespoons flour and vanilla.
2

Heat to 350°F in a deep, large pot of oil.
3

In a small bowl, take flour and enough water to make a paste. You will use this paste on the edge of the tortilla as a glue to say to keep edges closed.
4

Take 1/8 of mixture and place in middle of tortilla.
5

Fold edges in and roll tortilla, using paste at top to seal. On a plate place tortilla seem side down as you prepare the others rolling and pasting in same fashion.
6

Fry tortillas until golden brown on each side. Watch carefully as this takes just a minute or two each side.
7

Drain cooked tortillas on paper toweling.
8

You can roll warm tortillas in powdered sugar or cinnamon sugar or even top with my cherry dessert sauce.
9

Recipe by taylor68too.