Next, I grab my flour tortillas and lay them out flat. Depending on how ambitious I’m feeling, I sometimes microwave them for about 10 seconds to make them a bit easier to fold. A generous scoop of the cream cheese filling goes into the center of each tortilla, and then I carefully fold them like burritos: sides in, then roll up from the bottom. This step is crucial to make sure none of the delicious filling escapes while they’re frying!
In my frying pan, I heat the melted butter with a sprinkle of cinnamon. The combination of melted butter and cinnamon is just heavenly! Once hot, I carefully place the chimichangas seam-side down in the pan and fry them until golden brown, flipping them occasionally. The sound of sizzling fills my kitchen, and I can hardly wait! They take about 2-3 minutes on each side to achieve that perfect golden hue.
Once they’re done, I place them on paper towels to drain any excess oil, and then I can hardly contain my excitement. A light dusting of powdered sugar, and they are ready to devour! The crispy texture, creamy filling, and sweet cherry topping create a party in your mouth.
Pro Tips for Best Results
To get the best results, I’ve tested this recipe with both homemade and store-bought cherry pie filling, and while both are delicious, nothing beats the flavor of homemade! If you have the time, I recommend making your own filling with fresh cherries; it adds a beautiful freshness that pairs perfectly with the cream cheese.
Another tip from my kitchen to yours: make sure your tortillas are fresh and pliable. I had a batch of tortillas that were nearing their expiration date, and let me tell you—it was a struggle trying to roll them without tearing! The fresher they are, the easier it is to create that perfect wrap around your filling.
Lastly, be careful with the frying temperature. I once was too impatient and cranked up the heat, and my chimichangas turned out burnt on the outside while remaining cold on the inside. Keep it to medium heat for the best results. Patience pays off!
Common Mistakes to Avoid
One common mistake I’ve made—and I see others do too—is overfilling the tortillas. It seems tempting to stuff them full, but I promise a moderate scoop is all you need. If they’re too full, they can burst open during frying, and then you’ve just lost out on all that glorious filling!
Another pitfall is not sealing the edges of the chimichangas properly. I learned this the hard way after a couple of them exploded in the oil, making quite the mess! Make sure to press the edges firmly and maybe even secure them with a toothpick if you’re concerned, just for peace of mind.
Lastly, don’t skip the draining on paper towels! It’s so easy to think that as soon as they’re crispy, you’re good to go. Leaving them to drain for just a moment keeps them from getting too oily and ensures they stay crispy until you’re ready to dig in! (See the next page below to continue…)