Mix the filling: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
Add flavors: Mix in the vanilla extract and lemon juice until well combined.
Fold in whipped topping: Gently fold in the whipped topping until fully incorporated. Set the filling aside.
Step 2: Assemble the Chimichangas
Warm the tortillas: Briefly warm the tortillas in the microwave for about 10-15 seconds to make them pliable.
Fill the tortillas: Place about 2-3 tablespoons of the cheesecake filling in the center of each tortilla. Fold in the sides and roll tightly to form a burrito shape.
Seal the edges: Use a little water to seal the edges of each chimichanga, ensuring the filling doesn’t escape during frying.
Step 3: Fry the Chimichangas
Heat the oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium heat to 350°F (175°C).
Fry the chimichangas: Carefully place the chimichangas in the hot oil, a few at a time. Fry for about 2-3 minutes on each side or until golden brown and crispy.
Drain the excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 4: Coat the Chimichangas
Prepare the cinnamon-sugar mixture: In a shallow bowl, combine the granulated sugar and ground cinnamon.
Coat the chimichangas: While they are still warm, roll each chimichanga in the cinnamon-sugar mixture until evenly coated.
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