How To Make Strawberry Cheesecake Chimichangas.
I know what you’re thinking: “Chimichangas?! Are you kidding me?” But hear me out. These strawberry cheesecake chimichangas are the perfect dessert to end a Mexican fiesta, or even serve as a snack with friends over margaritas.
Chimichangas with strawberry cheesecake are a quick and simple delight. Fresh strawberries and a creamy cheesecake filling wrapped between tortillas and dusted with cinnamon sugar. They’re also easy enough for any home cook who just wants something sweet and delicious on their plates without having to spend too much time in the kitchen (which I’m all about). So gather up your ingredients, and maybe some tequila, and get ready for this recipe!
If you’ve never heard of a deep, fried burrito, it’s a dish that is fairly common in southwestern US cooking. However, if you’ve heard of chimchangas before, you undoubtedly already know that they are a salty, not a sweet, food.
Strawberry Cheesecake Chimichangas
Chimichangas are a type of burrito, but they’re not really like your average burrito. They’re made with flour tortillas and fried, filled with cheese, meat and vegetables—and usually served with salsa on the side.
Ingredients:
- 8 ounces cream cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla extract, divided use (I used 3/4 of a teaspoon)
- 1/2 cup flour, preferably all, purpose like Bisquick or Betty Crocker’s Easy All, Purpose Flour Mix
- 1 egg yolk beaten with 1 tablespoon milk
1 cup sliced fresh strawberries
- Slice strawberries into 8 pieces.
- Slice strawberries into 16 pieces.
- Slice strawberries into 32 pieces
4 ounces cream cheese, softened
You want your cream cheese to be soft enough to spread, but not so warm that it’s loose. If you have time, leave the cream cheese out at room temperature for 30 minutes or so; if not, microwave it on medium heat for about 20 seconds until soft enough to work with.
Also remember that your chimichangas will be fried in oil so they need plenty of moisture inside them—if there’s too much air in between layers of dough and filling then they won’t cook evenly and may come out soggy or even raw on the outside (the inside will still taste great).
2 tablespoons sugar, plus more for dusting
Sugar is used to coat the tortillas, which will help them crisp up when they’re fried. It’s also used on top of the chimichangas and strawberries, as well as inside them. The sugar can be sprinkled over everything before baking or melted in a saucepan and drizzled over everything after cooking (this is especially tasty when mixed with butter). Finally, there’s some sugar mixed with cream cheese that forms part of the filling for these delicious treats!
8 (8, inch) flour tortillas
As a Mexican dish, tortillas are made from corn or flour. They’re usually served hot, with your choice of meat and vegetables on top. In our version, we used strawberries for the filling and chimichangas (tortillas) for the base.
Vegetable oil for frying
- How much oil to use:
- Fill a large, high, sided skillet with vegetable oil. Heat the oil over medium, high heat until it registers 350°F on a deep, fry thermometer.
- How to check if the temperature is right:
- Use an instant read thermometer to measure the temperature of the oil; touch base of any part of your finger or thumb that has been submerged in hot oil for at least one minute (about ten seconds). If it feels like a hot dog sausage and not wet cardboard, you’re good! If not, wait until next time before testing again.*
If you can’t let go of your love for cheesecake, let it go baked into these chimichangas.
Cheesecake is a popular dessert everywhere in the United States and around the world. And while we may not be able to get our hands on a slice at any given moment, there are plenty of ways to make one at home. In fact, many people prefer their cheesecakes on a sweet Hawaiian vacation over an actual slice in an airport or gas station convenience store (and we’re 100% okay with that). But if you want something even more indulgent than homemade pudding pops or no, bake cookies, and, cream bars—or if your family wants something different from regular pound cake—then these strawberry cheesecake chimichangas will fit right in with everyone’s favorite party food!
When I tell people how simple it is to prepare a strawberry cheesecake, they are occasionally surprised. Even while making cheesecake is simple, there is actually an even simpler choice! This dish is the ideal answer if you’re seeking a cheesecake bite. You can make these Strawberry Cheesecake Chimichangas in only 15 minutes, and they are the perfect combination of sweet, crunchy, and fruity.
I hope you enjoyed this recipe as much as I did. If you have any questions or comments, please leave them below!
