In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. I like to use a hand mixer for this, but you can totally do it with a whisk and some elbow grease. Once it’s creamy, set it aside.
Step 2: Assemble the Chimichangas
Lay out your tortillas on a clean surface. Spoon about 2 tablespoons of the cheesecake filling onto the lower third of each tortilla. Roll them up like burritos: fold in the sides and roll tightly to seal. Make sure the filling is snug so it doesn’t spill out while frying.
Step 3: Fry Until Golden
Heat about 1 inch of vegetable oil in a deep skillet over medium heat. To check if it’s ready, drop in a small piece of tortilla—if it sizzles, you’re good to go.
Carefully place 2-3 chimichangas in the hot oil at a time, seam-side down. Fry for 1-2 minutes per side, or until golden brown. Use tongs to transfer them to a plate lined with paper towels to drain excess oil.
Step 4: Add a Sweet Coating
Mix the granulated sugar and cinnamon in a shallow dish. While the chimichangas are still warm, roll them in the mixture to coat evenly. This step adds a lovely crunch and a hint of spice—so good!
Step 5: Melt the Chocolate
In a small microwave-safe bowl, combine the chocolate chips and milk. Microwave in 15-second intervals, stirring after each, until smooth and glossy. Drizzle this over the chimichangas for that finishing touch.