Ingredients
Scale
- 6 large flour tortillas (soft taco size)
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup apple pie filling (finely chopped) or sautéed fresh apples
- 1 teaspoon ground cinnamon
- 1/2 cup cinnamon sugar mixture (for coating)
- Caramel sauce (for drizzling)
- Vegetable oil (for frying)
- Whipped cream (optional for serving)
Instructions
- In a medium mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Ensure there are no lumps to maintain a silky texture inside the chimichanga.
- If using canned apple pie filling, chop the apple chunks into smaller, bite-sized pieces so they fit easily inside the tortilla. If using fresh apples, sauté them briefly with a bit of butter and cinnamon until tender. Mix the apples with a pinch of cinnamon for extra warmth.
- Lay a tortilla flat on a clean surface. Spread about 2 tablespoons of the cream cheese mixture in the center. Top with 2 tablespoons of the apple filling. Fold in the sides of the tortilla, then roll it up tightly like a burrito. You can secure the edge with a toothpick if necessary.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chimichangas seam-side down in the pan. Fry for 1–2 minutes per side until they are golden brown and crispy. Work in batches to avoid crowding the pan.
- Immediately after removing the chimichangas from the oil, roll them in a bowl of cinnamon sugar while they are still hot. This ensures the sugar sticks to the shell. Place them on a serving plate, drizzle generously with caramel sauce, and add a dollop of whipped cream if desired.
- Cook Time: 30 minutes