Cherry Cheescake Chimichangas


Total time:

40 mins



6 servings.



  • 6 (8-inch) soft flour tortillas
  • 8 oz. cream cheese-softened
  • 4 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups cherries from cherry pie filling
  • vegetable oil-for frying
  • 1 Tablespoon cinnamon
  • 1/2 cup sugar


Step 1

Mix together cream cheese, sugar and vanilla extract .

Step 2

Divide the mixture evenly between 6 tortillas and slather in the lower third of each tortilla.

Step 3

Add ¼ cup cherries onto each tortilla in the center of cream cheese.

Step 4

Fold sides of each tortilla toward the center and then roll up the tortilla tight like a burrito (secure it with a toothpick!).

Step 5

Combine 1/2 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

Step 6

Line a large plate with paper towels, set aside.

Step 7

In 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil and heat it over medium-high heat

Step 8

Working in batches fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed.

Step 9

Transfer fried chimichangas onto paper towel lined plate to drain for a minute, then roll them in the cinnamon-sugar mixture.

Step 10

Remove toothpicks from the chimichangas before serving!

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