Tortilla Pockets or Crispy Cheesecake Chimichangas
Often times, the things I make at home are so simple that I don’t even feel you guys would be interested to know what it is or how to make it. This one though, is too delicious to keep from you 🙂
Today is Sunday and when you come from church you don’t want to fuss in the kitchen too long, because everyone is hungry and they want something to eat, quick! This recipe is perfect for too many reasons. It’s most likely made of things that you have in your fridge already, you can make it sweet or savory, you can eat it hot or cold, therefore it’s great to eat at home, OR take with you as a snack when you go out and enjoy this lovely weather outside 🙂 So here it is…
This recipe utilizes the basic flour tortillas, cream cheese and whatever choice of… jam/preserve you have. I used fig jam and it worked great!
When fried, the tortillas becomes crispy and flaky on the outside, with some chewiness on the inside. It takes only about 30 seconds to fry each side, so you’ll have these ready in no time. Let me just say that it took me an hour, to make mashed potatoes, garlic shrimp, coleslaw and these “pockets full of love”.
To make 12 of these it took me about 10-15 minutes total.
By the way, couple of days ago, I bought myself a little table for my balcony, now we eat everything outside! What a joy it is to not only be able to eat delicious food, but to enjoy the beautiful weather outside! Talk about, making the best of things)))
- 12 flour tortillas
- 1 package Cream Cheese
- 3 table spoons sugar
- 1 teaspoon vanilla extract
- 12 tablespoons Jam/Preserve (of choice)
- Oil for frying
- Heat cream cheese in the microwave until soft. Add the sugar & vanilla, mix to combine.
- Put a tablespoon of jam in the middle of the flour tortilla, top with a tablespoon of the cream cheese mixture.
- Fold the tortilla into a pocket, encasing the liquid filling.
- Heat the skillet to medium high with a couple of tablespoons oil.
- Place the pockets on the hot skillet and fry for about 30 seconds on each side, until golden.
- Place on a wire rack, set over a baking sheet, to cool.
Serve warm or cold, sprinkled with powdered sugar.
*Serve right away for a crunchy pocket.
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
**For the sweet fillings you can use cream cheese/ricotta with a little bit of sugar and vanilla extract or you can combine it with any kind of jam, or you can use the jam/preserve alone.
***For the savory, you can use grated cheese, or add any kind of meat you might have in your fridge.
Another option is to use ground meat, add some chopped onion, freshly pressed garlic, salt & pepper, spread this on a tortilla, fold it in half and fry in a well oiled pan on both sides. These would be called “chebureki” in Russian, or at least they come very close in taste to the real thing 😀
****Savory Option #2, use any kind of shredded cooked meat.
*****Savory Option #3, use leftover cooked sauerkraut.
******Savory Option #4, use leftover mashed potatoes.
Meanwhile, Bon Appetite!