Equipment Needed
- Electric mixer or whisk
- Mixing bowls
- Skillet (non-stick is ideal)
- Spatula
- Small bowls for sugar and glaze
- Pastry brush or spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, I make the cheesecake filling. In my mixing bowl, I beat the softened cream cheese until it’s completely smooth, with no lumps. This is crucial—lumpy cream cheese will make for a lumpy filling. Then, I beat in the granulated sugar, followed by the egg yolk, vanilla extract, and cinnamon. I scrape down the sides of the bowl and mix once more until everything is silky and homogenous. The smell is heavenly, like the inside of a perfect cinnamon roll. I set this aside while I get my tortillas ready.
Next, I prepare my workstation. I lay one tortilla flat on a clean surface. I spread a generous quarter of the cheesecake filling in a log shape just below the center of the tortilla, leaving about an inch of space on the left and right. I sprinkle a little of the cinnamon-sugar mixture directly over the filling. Then, I fold the bottom edge of the tortilla up and over the filling, fold in the sides, and roll it up tightly like a burrito. I repeat with the remaining tortillas. Securing the roll is important so the filling doesn’t leak.
Now, for the frying. I melt 2 tablespoons of butter in my skillet over medium heat. Once it’s foaming, I carefully add two chimichangas, seam-side down. This initial sear on the seam helps seal it. I fry for 2-3 minutes per side, turning gently with my spatula, until each side is a deep, golden brown and crispy. The butter will brown, and that’s a good thing—it adds amazing flavor. I remove them to a plate and repeat with the remaining butter and chimichangas. The sound and smell are absolutely intoxicating.(See the next page below to continue…)