cheesecake chimichangas
Air Fryer
Cheesecake Chimichangas
Overfilling the tortillas can cause them to leak, so be sure to stick to the recommended amount of filling. You should also ensure the tortilla is properly rolled—use toothpicks to secure the ends if necessary.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 8 flour tortillas (6 inches)
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 cup butter, melted
Directions
- Preheat air fryer to 350°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar, sour cream and vanilla; beat until fluffy, 1-2 minutes.
- Lay tortillas flat on a sheet tray or cutting board. Spoon 2 tablespoons cream cheese mixture into the center of each tortilla. Fold the sides in, over the cream cheese mixture, then roll into a chimichanga shape. Secure closed with toothpicks.
- Spritz each tortilla with cooking spray. Place in greased air fryer basket; cook 5-7 minutes or until tortilla is golden brown.
- Meanwhile, combine brown sugar and cinnamon in a small, shallow bowl.
- Roll warm chimichangas in melted butter; toss in sugar cinnamon mixture. Remove toothpicks, serve warm.
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