Easy Cheesecake Chimichangas Air Fried Deep Fried Or Baked Recipes

EASY CHEESECAKE CHIMICHANGAS - AIR FRIED, DEEP FRIED OR BAKED!

Steps:

• Heat oven to 350 and brush a baking sheet with a little melted butter. Set aside.
• Pull out and measure all of the ingredients.
• Beat together cream cheese, vanilla, and sugar.
• In a separate bowl, beat heavy cream for 5 minutes until it thickens, and then beat into the cream cheese mixture. Set aside.
• Blend sugar and cinnamon together on a wide plate, and set aside.
• Set up workstation.
• Lay out tortillas, and add 2-3 tbsp of cream cheese mixture to the center of each one.
• Spread mixture up and down like you would a soft taco.
• Top with a couple spoonfuls of apples,
• followed by a drizzle of caramel and sprinkle of toffee bits. Add any other toppings you prefer.
• Tuck the ends in and roll up tortillas. Then brush with a little melted butter all over and roll in cinnamon/sugar mixture.
• Arrange on baking sheet.
• Bake 15-18 minutes at 350 degrees or until they begin to turn a golden color.
• Cut in half and enjoy warm or cold with or without ice cream, whipped cream or dip!

AIR FRYER CHIMICHANGAS

Steps:

• Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchatel cheese, diced chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchatel has softened been incorporated.
• Heat tortillas in a large skillet or directly on grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
• Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

AIR FRYER CHEESECAKE CHIMICHANGAS

Steps:

• In a medium mixing bowl, cream together the softened cream cheese, sour cream (or greek yogurt), sugar and vanilla until smooth.
• Divide the cream cheese mixture among 2 medium bowls and toss quartered strawberries in one and sliced bananas in the other. Gently stir to combine (or omit completely).
• Place a soft flour tortilla on to a clean work surface. Add 1/4 of the strawberry mixture to just left of center on the tortilla. Then add a teaspoon of nutella.
• Fold the left side of the tortilla over the filling. Fold the short ends in and roll like a burrito.
• Repeat this with the remaining strawberry mixture and then do the same with the banana mixture.
• Spray the chimichangas with olive oil spray and preheat your air fryer to 360°. Depending on the size of your air fryer, work in batches, placing the chimichangas seam-side down in and even layer and air frying for 8 to 10 minutes or until the tortilla is a deep golden brown. My air-fryer holds 4 at a time.
• Once fried, place the chimichangas onto a wire rack set over a rimmed baking sheet. Brushe all sides, nooks and crannies with butter and then roll in a bowl of cinnamon sugar. Repeat.
• Prepare to fall in love.

DEEP FRIED CHIMICHANGAS

Steps:

• *Put chicken breasts in a large pot, cover with water.
• *Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
• *Bring to a boil and then simmer until the chicken is completely cooked.
• *Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
• *To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
• *Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.