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.

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!

NUTELLA BANANA CHEESECAKE CHIMICHANGAS

Steps:

• In a medium-sized bowl, mash banana with a fork or an electric mixer. Add in powdered sugar, vanilla, almond flakes and cream cheese. Beat the mixture until well-combined.
• Transfer to freezer for about an hour.
• After an hour you can start warming up the flour tortillas. Wrap the tortillas in aluminum foil and place in a 350 F preheated oven, for 5-10 minutes.
• Next, remove the cheesecake mixture from the freezer. On a clean work surface, lay out one tortilla at a time and spread about 1 1/2 tablespoons of Nutella in the middle as your first layer. Then, distribute the cheesecake mixture evenly on top of Nutella.
• Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
• In a large skillet over medium heat, warm up a bit of vegetable oil. Once it's ready, add two rolled up chimichangas, seam-side down. Cook until they become golden brown and slightly crispy on both sides. (about 5 minutes)
• When ready, transfer chimi's to a paper towel-lined plate to remove the excess oil. Sprinkle with powdered sugar, your choice of toppings, and serve warm. Enjoy!

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.

BANANAS FOSTER CHIMICHANGAS

Steps:

• In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.