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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Strawberry Cheesecake Chimichangas Recipe

More Desserts, Vera's Recipes

Yes, yes! Strawberry Cheesecake Chimichangas ! I didn’t say anything wrong! If you have never heard of this recipe, that is deep fried burrito, which is very popular in the southwestern US cuisine. But, if you’ve already heard of Chimchangas , then you must surely know that it is a salty, not a sweet dish.

Strawberry Cheesecake Chimichangas

No, this time it is not (mainly) my fault. Even if I sometimes fix some really unusual combinations, for this fantastic mix, the credit must go to Kelly from the fantastic food blog Just a Taste. I’m just a fan who just couldn’t resist the beautiful photo and who simply had to try their own version of sweet chimichangas .

And the perfect time for this kitchen experiment is Sunday breakfast. Everyone is at home, so even in the case of no success, somebody will like this sweet/salty combination. And what makes this recipe even more interesting is that you will prepare everything very quickly, so the smell of fried tortillas filled with cream cheese and strawberries will surround your kitchen.

Of course, everything was all right and the only thing that was missing that morning were a few more Chimchanga. My husband and grandpa immediately made an assault on the hot sweet tortillas and I had problems to „save“ a few Chimichangas and try a little colder version of this beautiful treat.

„MMMM, this is so cool! Give me another, Vera!“ was the only thing you could hear besides munching.

Strawberry Cheesecake Chimichangas

And so, easy come, easy go, and the curious face of my husband was still around the kitchen looking for the few pieces I left for taking photos.

„Well, there is no chance you will be getting this. Then it will be my fault that you are overweight!“ I somehow managed to steer Darko out of the kitchen.

But that was not the end of the story about Strawberry Cheesecake Chimichangas !

Of course, a few hours later, my husband showed up with a smiley face – „Vera, is there anything left from those tortillas“ !

And so, the last Chimichanga was gone with the wind and for memories, I had only two photos left in my posts with them 🙂




Yields 6

Strawberry Cheesecake Chimichangas

Cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon-sugar.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

For chimichangas:

6 (8-inch) soft flour tortillas

8 oz cream cheese ( room temperature)

2 Tablespoon sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

3/4 cups sliced strawberries

Vegetable oil-for frying

For coating:

1 Tablespoon cinnamon

1/3 cup sugar

For serving:

1 cup sliced strawberries

Instructions

  1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
  2. Fold in 3/4 cup of sliced fresh strawberries.
  3. Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
  4. Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  5. Line a large plate with paper towels.
  6. In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
  7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
  8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
  9. Don’t forget to remove all toothpicks from the chimichangas!!!
Recipe Type: Dessert
http://omgchocolatedesserts.com/strawberry-cheesecake-chimichangas/

Strawberry Cheesecake Chimichangas

109 thoughts on “Strawberry Cheesecake Chimichangas Recipe

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  1. I have a graduation banquet and I need a special dessert. How far in advance can I make these? I need about 60 servings.

    1. Hi T Leon,
      these are the best when you serve them warm, tortillas will become hard when cooled or stay in the fridge for a few days.

    2. I have baked these and they come out just fine. We also do an Apple version with pie filling and then serve them with a sour cream sauce or ice cream

  2. Mmm, thinking these could also be placed in a baking pan and baked like enchiladas with a sauce or glaze over to. Then you could reheat and not worry about them being crispy.

    1. Hi Alicia, chimichangas are the best when you serve them imediately. Tortillas become really dry and crispy if you keep them to long.

  3. I made these the other night and they were pretty easy to make. We had one left that went in the fridge overnight and my boyfriend said it was a million times better chilled the next day (even though they were amazing to begin with). Keeping this recipe for sure.

    1. Hi Nicole, take them out the fridge about half an hour before rolling and keep them closed so they won’t dry out and cracked while rolling.

  4. Best idea ever! I’m definitely going to try these. It’s so interesting that you combined something savory like chimichangas with something sweet like strawberries. Love the concept and the look of them. Even though chimichangas aren’t typically called elegant, I think these are the first!

    1. Hi Massey, cinnamon and sugar will stick on hot tortillas and they shouldn’t be completely dry before rolling them into cinnamon-sugar mixture.

    1. Hi Krystal, I wouldn’t recommend because the strawberries could release the juice into the creamcheese mixture when tawed, and it might leak while frying, but you could use dried strawberries.

  5. This looks so yummy!! Can’t wait to try it. I think I’ll being this to the Super Bowl party. Thanks for the recipe! 🙂

    1. I was thinking Coconut Oil. I’ve cooked a lot with it and it is wonderful! You can heat Coconut Oil to higher temps.

  6. Oh. My. Word. Just a note for ya’ll out there who are thinking about trying this recipe, do not, I repeat DO NOT make the filling ahead of time! Unless of course you bought enough to make another whole batch. Because it is so addictingly delicious. I made the mistake of making the cheese filling mix about an hour before I made the actual chimmichangas, and it took all my willpower and self control not to eat the whole bowl (and even then there was a fair amount missing by the time I actually made them). So delish!

  7. I made these this weekend, to take to our monthly connect group and everyone just loved them. Although I didn’t use tortillas I made them in pie crust and rolled them.
    They were fantastic, sad to hear you cant freeze them. Cause I put some in the freezer.
    Thanks for a great idea

    1. I bet if you took them straight from the freezer to the deep fryer it would work, just don’t thaw before cooking

  8. tried them with a drizzle of strawberry syrup and a scoop of vanilla ice cream.. delish! but i waited for them to get cold though

    1. Hi Kelly, if you think about baking chimichangas instead frying in the oil, you can do that. Brushed chimichangs with melted butter and sprinkle with cinnamon sugar, place in buttered baking dish and then bake them in the oven until golden brown.

  9. These sound absolutely delish!!!! I’m a blueberry junkie and wondered if anyone has tried them yet? Maybe pie filling?

  10. Substitute half a sheet of frozen puff pastry for the tortilla and bake them in the Oven instead of frying them for a lower fat version, just lightly brush with butter before baking, roll in cinnamon sugar when cooked to a golden brown.

  11. My sister by another mother just shared this recipe. It happens I have everything on hand, including strawberries just picked from our garden an hour ago. Will surely be trying this. My husband and I aren’t fond of cinnamon sugar. So we are going to try rolling them in confectionery sugar instead. My blackberries should be ready in a week or two. Going to try that too.

  12. just made this recipe. Next time I will cut the sour cream in half and double the sugar (if the strawberries aren’t fresh and sweet) and it could have made way more Then 6 too, they don’t need to be filled as much. But all in all delicious.

  13. Is there any way you can bake these? Has anyone ever tried. I just can’t eat all that fried food. But these sound amazing. Any ideas?

  14. I’m from Montana so everything is Huckleberry. Tried these last night at work and they sold like hot cakes. Made them with a huckleberry sauce instead of strawberries serve with ice cream and whipped cream. So very delicious!

  15. I make these with just the cheese cake filling and make several choices for topping. Also great just dusted with a little powdered sugar. Thanks for sharing.

  16. I made these with Won Ton Wraps and they were amazing. Cut carbs and calories even though I still deep fried them…yummy!!

  17. This dessert looks soo attractive!!! I just want to make it on my own. I’m sure, the taste should be perfect as well!!

    1. HI M, you can bake them, and you could brushed them with melted butter and sprinkle with cinnamon sugar mixture before baking.

  18. I keep seeing, yes you can bake, but NO ONE HAS SAID AT WHAT TEMPERATURE! I am guessing that 360 degrees for the oil in the pan is just as good at 350 degrees in the oven. If not, someone figure this out and please tell all who have been asking.

  19. I’ve made apple pie ones before and they are to die for. I live in the north and fresh strawberries are not that great at this time of year. I’m going to try some defrosted cherries. :0)

  20. I baked them at 350 for about 15 minutes……brushed them with melted butter and sprinkled the cinnamon sugar mix on before baking. Came out delicious!!! I saved 3 of them to try once they are cold. Drizzled a little chocolate syrup over them too!! ?

  21. I made this recipe on July 2 and turned around the next day and made more. If anyone hasn’t tried it yet, you must because it’s delicious and light. Plus, it fills you up from just one. ~ 5* recipe ~

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