Introduction:
Indulge in the delectable flavors of Strawberry Cheesecake Chimichangas, a delightful and easy-to-make treat. This recipe combines the rich creaminess of cheesecake filling with the freshness of ripe strawberries, all wrapped in a warm tortilla and coated with a tantalizing cinnamon sugar mixture. Discover the perfect balance of sweet and savory in this mouthwatering dessert that will leave you craving for more.
The Sweet Twist on a Classic Dish
Unraveling the mystery behind Strawberry Cheesecake Chimichangas, a unique and irresistible twist on the traditional deep-fried burrito. While chimichangas are commonly associated with savory flavors in Southwestern US cuisine, this recipe introduces a delightful sweetness that will surprise your taste buds. If you’re a fan of sweet twists on classic dishes, you might also enjoy our Pumpkin Banana Loaf.
A Fan’s Inspiration
Credit for this fantastic combination goes to Kelly from the renowned food blog, Just a Taste. As an avid fan, I couldn’t resist the allure of her beautiful photo and felt compelled to create my own version of these sweet chimichangas. The result? An instant hit that satisfies both sweet and salty cravings. If you’re looking for more inspiration, check out our Earl Grey Cookies, another recipe that was inspired by a fan’s suggestion.
A Perfect Morning Treat
Sunday breakfast is the ideal time for a kitchen experiment, and Strawberry Cheesecake Chimichangas fit the bill perfectly. With everyone at home, even if the outcome isn’t as expected, there’s always room for enjoyment. So, alongside a sugary yet delightful magic cake and a mouthwatering Reese’s cheesecake, the aroma of fried tortillas filled with cream cheese and strawberries fills the kitchen. For a quick and easy snack while you’re cooking, try our Muddy Buddies.
A Savory-Sweet Delight
The taste test revealed that everything was more thanalright; the only thing missing was a few extra Chimichangas. My husband and grandpa couldn’t resist the allure and immediately devoured the hot, sweet tortillas.
I barely managed to “save” a few and taste a slightly cooler version of this exquisite treat. If you’re looking for another dessert that’s a hit with both adults and kids, try our Banana Brownies Recipe for All the Family.
An Irresistible Craving
Despite my efforts to keep the remaining Chimichangas out of sight, my husband’s inquisitive nature got the better of him. Hours later, he appeared with a beaming smile and a simple question, “Vera, is there anything left from those tortillas?” Needless to say, the last Chimichanga disappeared without a trace, leaving behind only cherished memories and two remaining photos.
Recipe
Ingredients
To recreate this sensational dessert, gather the following ingredients:
- 6 (8-inch) soft flour tortillas
- 8 oz cream cheese (room temperature)
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 3/4 cup sliced strawberries
- Vegetable oil for frying
- 1 tablespoon cinnamon (for coating)
- 1/3 cup sugar (for coating)
- 1 cup sliced strawberries (for serving)
Video
Instructions for Culinary Perfection
Follow these simple steps to achieve culinary perfection with your Strawberry Cheesecake Chimichangas:
- Begin by beating the room temperature cream cheese, sour cream, 1 tablespoon of sugar, and vanilla extract until smooth and well-combined.
- Gently fold in 3/4 cup of sliced fresh strawberries into the cream cheese mixture, ensuring even distribution.
- Take 6 tortillas and evenly divide the cream cheese and strawberry filling among them. Spread the filling on the lower third of each tortilla, then fold the two sides towards the center. Roll
the tortilla up, similar to a burrito, and secure it with toothpicks.
- In a shallow bowl, combine 1/3 cup of sugar with 1 tablespoon of cinnamon. Set this mixture aside.
- Line a large plate with paper towels to drain excess oil. Heat vegetable oil in a saucepan over medium-high heat until it reaches 360ºF.
- Carefully place the stuffed chimichangas into the hot oil and fry them until they turn golden brown and crispy, usually taking around 2-3 minutes. Flip them as needed for even cooking, working in batches if necessary.
- Once cooked, transfer the chimichangas to the paper towel-lined plate and allow them to drain for a minute. Then, roll each chimichanga in the cinnamon and sugar mixture, ensuring they are evenly coated.
- Finally, remember to remove all toothpicks from the chimichangas before serving.
Conclusion:
Strawberry Cheesecake Chimichangas are a delightful fusion of flavors, bringing together the creamy goodness of cheesecake, the freshness of strawberries, and the satisfying crunch of fried tortillas. Surprise your taste buds and impress your loved ones with this extraordinary dessert. Whether you’re enjoying them for breakfast, brunch, or as an indulgent treat, these chimichangas will surely become a sweet sensation that leaves you longing for more. Embrace the culinary adventure and satisfy your cravings with this easy-to-make recipe today!
Delicious Strawberry Cheesecake Chimichangas Recipe – A Sweet and Creamy Treat
Ingredients
- 6 (8-inch) soft flour tortillas
- 8 oz cream cheese (room temperature)
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 3/4 cup sliced strawberries
- Vegetable oil for frying
- 1 tablespoon cinnamon (for coating)
- 1/3 cup sugar (for coating)
- 1 cup sliced strawberries (for serving)
Instructions
Follow these simple steps to achieve culinary perfection with your Strawberry Cheesecake Chimichangas:
- Begin by beating the room temperature cream cheese, sour cream, 1 tablespoon of sugar, and vanilla extract until smooth and well-combined.
- Gently fold in 3/4 cup of sliced fresh strawberries into the cream cheese mixture, ensuring even distribution.
- Take 6 tortillas and evenly divide the cream cheese and strawberry filling among them. Spread the filling on the lower third of each tortilla, then fold the two sides towards the center. Roll
the tortilla up, similar to a burrito, and secure it with toothpicks.
- In a shallow bowl, combine 1/3 cup of sugar with 1 tablespoon of cinnamon. Set this mixture aside.
- Line a large plate with paper towels to drain excess oil. Heat vegetable oil in a saucepan over medium-high heat until it reaches 360ºF.
- Carefully place the stuffed chimichangas into the hot oil and fry them until they turn golden brown and crispy, usually taking around 2-3 minutes. Flip them as needed for even cooking, working in batches if necessary.
- Once cooked, transfer the chimichangas to the paper towel-lined plate and allow them to drain for a minute. Then, roll each chimichanga in the cinnamon and sugar mixture, ensuring they are evenly coated.
- Finally, remember to remove all toothpicks from the chimichangas before serving.