Nutella Banana Cheesecake Chimichangas Recipes

BANANA NUTELLA CHIMICHANGAS

Steps:

• In a 9" cast iron skillet, heat the canola oil to 350°.
• While the oil is heating, warm the tortillas in the microwave or oven.
• Dice the banana and mix it with the cinnamon, cayenne pepper and hazelnuts. Once the oil has reached the right temperature, spread each tortilla with 1 tablespoon of Nutella in the center, in about a 4" x 3" rectangle.
• Add the spiced banana mixture in a small clump on top of the Nutella, almost in the center of the tortilla but more towards one side than the other.
• Take the side of the tortilla with the bananas closer to the edge and begin rolling up the tortilla, tucking in the sides as you go so that all ingredients are completely enclosed. Secure with 2 or 3 toothpicks.
• Drop them carefully into the hot oil and fry for about 1 minute on each side. Keep in mind that because you are using a cast iron skillet to fry, the side of the tortilla touching the pan will brown quickly. Once the chimichangas are golden brown and crispy, remove them from the oil and let them drain on a paper towel before eating.

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.