Ingredients chimichanga cheesecake
Chimichanga
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
how to make chimichanga cheesecake
Take softened cream cheese and mix in powdered sugar, egg, 2 tablespoons flour and vanilla.
Heat to 350°F in a large pot the oil.
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.
Take 1/8 of mixture and place in middle of tortilla.
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.
Fry tortillas until golden brown on each side. Watch carefully as this takes just a minute or two each side.
Drain cooked tortillas on paper toweling.
You can roll warm tortillas in powdered sugar or cinnamon sugar or even top with my cherry dessert sauce.
Recipe by taylor68too.
Comments
Post a Comment