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Nutella Banana Cheesecake Chimichangas

Nutella Banana Cheesecake Chimichangas

Julia | The Yummy Bowl
Soft flour tortillas are filled with banana cheesecake, a dollop of Nutella, almond flakes for a little crunch, and cooked until crisp and golden. Best breakfast for lazy weekends.
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Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 chimi's
Calories 580 kcal

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INGREDIENTS
  

  • ½ cup powdered sugar , + for sprinkling
  • 1 large mashed banana , or 1 cup diced strawberries
  • 8 oz. cream cheese, softened
  • 2 tablespoon almond flakes, optional
  • 1 teaspoon vanilla extract
  • 4 tablespoon of Nutella
  • 4 8- inch flour tortillas
  • vegetable oil, for frying
  • your choice of toppings

INSTRUCTIONS
 

  • 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 ½ 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!

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NUTRITION

Calories: 580kcal
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