APPLEBEE'S CHIMICHEESE CAKE

2 (8 oz.) packages cream cheese, room temperature
1/2 cup sugar
1/4 plus 2 Tbsp. Flour
2 eggs, beaten
1 teaspoon vanilla
1 (20 oz.) can apple slices, very well drained
1/2 cup almond toffee bits
10 to 12 flour tortilla shells, 6 1/2-inches diameter
TO SERVE:
cinnamon sugar*
vanilla ice cream
caramel topping

Beat cream cheese until fluffy.

Add sugar, flour, eggs, and vanilla; beat again.

Fold drained apples and toffee bits into cream cheese mixture.

On tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.

When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer, heat vegetable oil.

When ready, place chimicheese cake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

Heat oven to 350F and place chimicheese cake on cookie sheet and bake for 20-25 minutes.

Remove from oven and liberally sprinkle with cinnamon sugar. Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

*To make cinnamon sugar combine 1/2 cup sugar and 3 tablespoons ground cinnamon.

Source: alt.cooking-chien/Mendi/Jun 4 2003