Apple Cheesecake Chimichanga

 

Ingredients:

1 Package Instant Vanilla Pudding Mix  (Four Serving Size)

16 Oz Package Of Cream Cheese, Room Temperature

1-1/4 Cups Of Milk

Apple Pie Filling

10" Flour Tortillas (about 8-12)

Cinnamon Sugar

 

Caramel Topping

Directions:

With an electric beater cream the cheese with the milk.  Gradually beat in the pudding mix.  Beat on high till the mixture is very smooth and fluffy.

Fold in desired amount of apple pie filling (I recommend no more then equal to 1/4 of cheese cake mixture).

Warm tortilla slightly in microwave. Spatula mix onto tortilla in rectangle form, offset from the middle. Fold sides in first, bottom second, and roll to top. Ensure that it is sealed all the way around. Roll in wax paper and freeze.

When ready to prepare/serve, remove fully frozen chimichangas and fry immediately in 350-degree oil for approximately 3-4 minutes. Remove from oil allow to drain. Roll in cinnamon sugar.

To Serve: Cut in half on an angle. Serve in a puddle of caramel and a scoop of vanilla ice cream.

**You can also replace 1/3 of a cup of the milk with Baily's Irish Cream Liquor 

 

Yields

4-6 servings

 

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