Crispy Air-fryer Cheesecake Chimichangas
Preparation time
10 min
Total Time
25 min
Servings
8-10
Servings
MADE WITH
POM® Original Large Tortillas
Ingredients
- 1 Package POM® Original Large Tortillas
- 16 oz (450g) Cream Cheese, room temperature
- 4 Tbsp (60g) Sour Cream
- 1 Egg Yolk
- 2 Tbsp (30g) White Sugar
- 2 Tsp (10mL) Vanilla Extract
- Pinch of Salt
- 1 1/2 Cups (375g) Strawberries, finely diced
- 2 Cups (500mL) Neutral Cooking Oil
- 2 Tbsp (30g) Cinnamon
- 1 Cup (250g) Granulated Sugar
Directions
- Cut each tortilla in half and set aside.
- Combine cinnamon and granulated sugar together and set aside in a shallow plate.
- In a mixing bowl, combine cream cheese, sour cream, egg yolk, sugar, vanilla, and a pinch of salt together until well mixed.
- Lay out the tortilla halves, on a clean work surface.
- With the cut side facing away from you, evenly divide and spread cream cheese mixture in the center of each tortilla half, reserving a clean 1-inch edge.
- Sprinkle each with diced strawberries.
- Take the left and right side and fold in 1-inch.
- Roll from the bottom rounded edge up into the cut edge to form a tightly rolled tortilla and secure with a small toothpick.
- Heat a skillet over medium heat and once hot, add oil to skillet and gently place wrapped tortilla seam side down.
- Turn lightly every 20-30 seconds until whole wrap is fried crispy, golden brown and firm, then remove onto a paper-towel lined plate to absorb excess oil and repeat with next the batch.
- Remove the toothpicks.
- Roll each in cinnamon sugar mixture and serve warm with ice cream, whipped cream or dulce de leche
- Or “taste test” as you are cooking and taking them out of the pan ; )
