Strawberry Cheesecake Chimichangas
Step-by-step instructions
- Mix it up: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
- Add strawberries: Gently fold in the chopped strawberries, making sure they’re evenly incorporated.
- Prepare tortillas: Lay out your flour tortillas. Spoon a portion of the strawberry cheesecake mixture onto the center of each tortilla. Fold in the sides and roll it up tightly to secure the filling.
- Heat the oil: In a frying pan, heat oil over medium heat until it’s hot enough for frying.
- Fry to perfection: Place the chimichangas in the hot oil, frying them until they are golden brown and crispy, about 2-3 minutes per side.
- Drain excess oil: Remove the chimichangas and place them on a paper towel-lined plate to absorb any excess oil.
- Serve and enjoy: Serve them warm, generously topped with whipped cream.
Best ways to enjoy it
When it comes to serving Strawberry Cheesecake Chimichangas, don’t hold back! A drizzle of chocolate sauce or a sprinkle of powdered sugar takes them to the next level. You can even pair them with fresh fruit or a scoop of vanilla ice cream for an extra indulgent treat. Consider serving them alongside a refreshing fruit salad or a chilled berry compote for a contrast of flavors.
Storage and reheating tips
If you’re lucky enough to have leftovers (which is rare!), here’s how to keep them fresh. Store your chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness without making them soggy. For longer storage, you can freeze them before frying. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag—these can last for up to three months!
Helpful cooking tips
- Use room-temperature cream cheese for a smoother filling. If you forget to take it out, microwaving it for a few seconds can help soften it up.
- Adjust the sweetness by adding more or less powdered sugar based on your preference.
- If you prefer a healthier version, consider baking the chimichangas instead of frying them at 375°F (190°C) on a lightly greased baking sheet for around 15 minutes.
Creative twists
Don’t be afraid to experiment! You can add a dash of cinnamon to the filling for a warm spice. Want to change up the fruit? Try raspberries, blueberries, or even diced kiwi for a tropical flair. For a decadent finish, drizzle the chimichangas with caramel sauce or serve them with chocolate dip.
Common questions
How long does it take to make Strawberry Cheesecake Chimichangas?
Preparation can take around 15 minutes, and frying will only add another 10-15 minutes, making this a quick dessert option!
Can I substitute the strawberries?
Absolutely! You can use any berries you like, such as blueberries, blackberries, or even sliced peaches for a seasonal twist.
How do I make them in advance?
You can prepare the filling a day ahead and store it in the fridge. Just assemble and fry the chimichangas right before serving for the best texture!
Keep this fun and delicious recipe in your back pocket for your next dessert cravings or gatherings—it’s sure to impress everyone!
Strawberry Cheesecake Chimichangas
Ingredients
Method
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
- Gently fold in the chopped strawberries, making sure they’re evenly incorporated.
- Lay out your flour tortillas. Spoon a portion of the strawberry cheesecake mixture onto the center of each tortilla. Fold in the sides and roll it up tightly to secure the filling.
- In a frying pan, heat oil over medium heat until it’s hot enough for frying.
- Place the chimichangas in the hot oil, frying them until they are golden brown and crispy, about 2-3 minutes per side.
- Remove the chimichangas and place them on a paper towel-lined plate to absorb any excess oil.
- Serve them warm, generously topped with whipped cream.
