Crispy Air Fryer Cheesecake Chimichangas

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Ingredients: (makes 8 chimichangas)

4 soft flour tortillas

8 oz. cream cheese, softened or room temperature

1 Tablespoon sugar (or granulated sweetener of choice) Note: You can add 2 tablespoons of sugar to your liking. For me, 1 tablespoon was sweet enough

1 cup fresh strawberries, thinly sliced

1 teaspoon vanilla extract

1 Tablespoon Semolina (optional)

1 Tablespoon powdered sugar or cinnamon sugar, to dust

1 Tablespoon vegetable oil or spray oil.


Directions:

1. Mix together cream cheese, sugar, semolina, vanilla extract, and strawberries

2. Divide the mixture evenly between 4 tortillas and add in the lower part of each tortilla (see picture)

3. Add few more pieces of strawberries to the center of the cream cheese mixture (if desired)

4. Fold sides of each tortilla towards the center and then roll up the tortilla tight like a burritoSecure it with the toothpick (optional)

5. Brush each burrito with oil, coating all sides evenly. I like to use the spray oil and spread it evenly with a food brush.

6. Pre-heat air fryer at 375F/190C for a minute.

7. Lay the burritos on the air fryer basket/tray, lightly greased or sprayed with oil. I love to use Avocado oil spray.

8. Air fry mode at 375F/190C for 5 minutes

9. Open air fryer and flip each burrito on the other side and brush/spray the other side with oil.

10. Lower the temperature to 350F/175C and airfry for an additional 3-5 minutes or until the tortilla is a gorgeous golden color and crispy.

11. Strawberry cheesecake chimichangas are ready!

12. Take them out of the air fryer and let them cool.

13. Note: the creamy filling is very hot. Let cool to the desired temperature so nobody is burning their tongue.

14. I like to cut the chimichangas in half so they cool faster.

15. Sprinkle with powdered sugar or cinnamon sugar and enjoy! Yum!