Crunchy Cheesecake Tortilla Food

CRUNCHY CHEESECAKE TORTILLA

Steps:

• Heat oven to 325ºF.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Beat Neufchatel, 1/2 cup sugar and vanilla with mixer until well blended. Add eggs; mix well. Pour into prepared pan.
• Bake 30 to 35 min. or until center is almost set. Cool completely. Refrigerate 1 hour.
• Use foil handles to remove cheesecake from pan before cutting into 12 rectangles. Place 1 rectangle on center of each tortilla. Moisten edge of tortilla with water; fold 2 sides of tortilla over cheesecake, then firmly roll up starting at bottom edge to completely enclose cheesecake. Press edge of roll-up to secure. Place in single layer in shallow pan. Freeze 3 hours.
• Mix remaining sugar and cinnamon on plate; set aside. Heat oil in medium saucepan to 350ºF. Add tortilla roll-ups, in batches; cook 3 to 4 min. or until golden brown. Drain on paper towels. Roll in cinnamon sugar mixture. Serve warm.

CINNAMON STRAWBERRY CHEESECAKE DESSERT TACOS

Steps:

• Preheat oven to 400.
• Combine 3 tablespoons of sugar with 1 tablespoon of cinnamon. Mix well and spread the mixture in a small shallow bowl.
• Brush outside of each taco with butter.
• Dab the outside of the taco shell into the cinnamon sugar mixture and place the taco shells on the baking sheet.
• Bake for 5-7 minutes.
• In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla for a couple of minutes, until smooth.
• Transfer cream cheese mixture into a piping bag to easier fill the tacos.
• Dice strawberries into small pieces and mix them with 1/2 tablespoon of cinnamon.
• Cool cinnamon taco shells to room temperature and fill them with cheesecake filling and strawberries.

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.