Fry up a sweet twist on a savory Tex-Mex favorite with a quick and easy recipe for Strawberry Cheesecake Chimichangas.
For all those unfamiliar with the dish, chimichangas are essentially deep-fried burritos filled with a variety of savory fillings, such as pulled pork or beef, beans, rice and cheese. But given that I can’t go a day without a bite of something sweet, I dreamt up a dessert version. Enter, Strawberry Cheesecake Chimichangas!
The step-up is simple, a homemade strawberry cheesecake filling is stuffed inside flour tortillas before going for a quick dunk in boiling oil and a final roll in cinnamon and sugar. The result is a twist on traditional cheesecake that swaps the classic graham cracker crust for pillowy flour tortillas.
It’s like a fried burrito meets cheesecake meets churro. Because the only thing better than a slice of strawberry cheesecake… is strawberry cheesecake tucked inside a buttery, fried tortilla that’s rolled in cinnamon-sugar!
You may be wondering, “Can strawberry cheesecake chimichangas be made ahead of time?”
Because the chimichangas are deep-fried, they really are best fresh, but you can refrigerate them in covered airtight containers or wrapped tightly with plastic wrap. They are easy to re-warm in the oven, but they’ll lose some of their initial crunch.
Ready to satisfy your cheesecake cravings? Read on for the recipe and get ready to take your dessert game to a whole new level!
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- 1 (8-oz.) package cream cheese, at room temperature
- 1/4 cup sour cream
- 1 Tablespoon sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest
- 6 (8-inch) soft flour tortillas
- 1 3/4 cups sliced strawberries, divided
- 1 Tablespoon cinnamon
- Vegetable oil, for frying
- toothpicks; deep-fry thermometer
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in ¾ cup of the sliced strawberries.
- Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
- Combine the remaining ¼ cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
- Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
- Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
- Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
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Recipe by Kelly Senyei of Just a Taste.