1. Begin by softening the cream cheese in a bowl until smooth. Add granulated sugar and vanilla extract, then mix until creamy and well combined. This filling is the heart of your chimichanga.
2. In a separate small bowl, combine the brown sugar and ground cinnamon. If you’re including nuts, mix those in here as well for added texture.
3. Lay out a tortilla flat on a clean surface. Spread about 2-3 tablespoons of the cream cheese mixture evenly over the center, leaving about an inch border all around.
4. Sprinkle a generous layer of the cinnamon-sugar mixture over the cream cheese filling.
5. Carefully fold in the sides of the tortilla, then roll it up tightly from one end to the other, like a burrito. The filling should be secure inside.
6. Repeat this process with the remaining tortillas and filling.
7. Heat the vegetable oil in a deep skillet over medium heat until it reaches about 350°F (use a candy thermometer if you have one). You want the oil hot enough to crisp the tortilla without absorbing too much oil.
8. Brush each chimichanga lightly with melted butter to help it crisp beautifully.
9. Fry each chimichanga in the hot oil for 2-3 minutes per side, turning carefully until they’re golden brown and crisp all over.
10. Remove from oil and place on a paper towel-lined plate to drain excess oil.
11. Dust generously with powdered sugar and, if desired, drizzle with maple syrup or honey for an extra layer of sweetness.

One of my favorite memories with Ouma is sitting side-by-side, each of us rolling our own chimichangas, laughing over who had the messiest fingers or the most cheese oozing out. It’s those simple moments that make this recipe truly special.