Cannoli Chimichangas

I have quite a few recipes in line that are waiting to be shared with all of you, and this one I have been very excited about! Let me introduce you to Cannoli Chimichangas. This recipe for Cannoli Chimichangas is phenomenal.

I mean, really. The insides of cannolis, deep fried and covered in cocoa sugar. What is not to love about this dessert?!

Top these warm chimichangas with some ice cream and you have a match made in heaven.

Cannoli Chimichangas…This recipe is phenomenal! Cannoli filling, deep fried and coated in cocoa sugar… whats not to love?!

5.0 from 1 reviews
Cannoli Chimichangas
Cannoli filling, deep fried and coated in cocoa sugar… what's not to love?!
  • 6 medium size flour tortillas
  • 8 oz. cream cheese
  • ¼ cup ricotta cheese
  • ½ cup sugar
  • ¼ cup sour cream
  • 1 cup mini chocolate chips
  • ½ tsp. vanilla
  • 2 cups oil for frying
Cocoa sugar coating
  • ¼ cup sugar
  • ¼ teaspoon cocoa powder
  • Hot fudge
  • caramel
  • ice cream
  1. Heat oil to 360 degrees F in medium sauce pan.
  2. Beat cream cheese, ricotta cheese and sugar together in small mixing bowl. Add sour cream and vanilla and mix thoroughly. Stir in chocolate chips.
  3. Place ⅙ of the mixture in the middle of a tortilla and fold buritto style. Secure with toothpicks and fry for 2 to three minutes flipping half way until golden brown on outsides.
  4. Roll in coco sugar coating mixture and immediately serve with ice cream. Drizzle with hot fude and carmel.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert

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  1. lacey


    I made these, they were amzaing and so fast! My family loved them! Thanks for the wonderful recipes! I love your site!

  2. nancy seaver

    DOH........ Self control out the window! I can't resist, but will try to wait until next time my boys visit with the kids. Thanks.

  3. Kate

    Can these be made ahead and reheated?

  4. lluvia

    is ricotta cheese necessary or can i use something else?