Why make this recipe
Strawberry Cheesecake Chimichangas are a delightful treat that combines two favorite desserts: cheesecake and chimichangas. They offer a fun twist on traditional cheesecake with a crispy outer layer and a creamy, fruity center. This recipe is easy to make and perfect for parties, family gatherings, or a sweet snack. Plus, who can resist the combination of strawberries and cream cheese?
How to make Strawberry Cheesecake Chimichangas
Ingredients:
- 2 large flour tortillas
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberry pie filling
- 1/2 cup vegetable oil (for frying)
- Whipped cream (for serving)
- Fresh strawberries (for garnish)
Directions:
- In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread a layer of the cream cheese mixture on each tortilla.
- Spoon the strawberry pie filling on top of the cream cheese mixture.
- Fold the tortillas to form chimichangas, securing the filling inside.
- Heat vegetable oil in a skillet over medium heat.
- Fry the chimichangas until they are golden brown on all sides, approximately 2-3 minutes per side.
- Remove from the oil and drain on paper towels.
- Serve warm with whipped cream and fresh strawberries.
How to serve Strawberry Cheesecake Chimichangas
Serve the chimichangas warm for the best taste. Top them with whipped cream and scatter fresh strawberries on the side for a beautiful presentation. They are perfect for dessert or a sweet afternoon snack.
How to store Strawberry Cheesecake Chimichangas
If you have leftovers, you can store the chimichangas in an airtight container in the refrigerator. They are best eaten within a couple of days. To reheat, you can warm them in a skillet on low heat or in the microwave.
Tips to make Strawberry Cheesecake Chimichangas
- Make sure the cream cheese is softened for easy mixing.
- Don’t overfill the tortillas to prevent leaks when frying.
- You can use a deep fryer for an even crispier finish if you have one.
- Serve immediately after frying for the best taste and texture.
Variation
You can customize this recipe by using different fruit fillings, like blueberry or apple, instead of strawberry. You can also add chocolate chips to the cream cheese mixture for an extra treat.
FAQs
Can I bake the chimichangas instead of frying them?
Yes, you can bake them! Brush them with melted butter and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until golden.
Can I make the filling ahead of time?
Absolutely! You can prepare the cream cheese mixture and filling a day in advance. Just mix and store them in the refrigerator until you are ready to assemble and fry the chimichangas.
What if I don’t have flour tortillas?
You can use corn tortillas, but they may be a bit more delicate. Be sure to warm them up in the microwave or on a skillet to make them more pliable.
Strawberry Cheesecake Chimichangas
Ingredients
For the Cream Cheese Filling
- 1 cup cream cheese, softened Ensure cream cheese is softened for easy mixing.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chimichangas
- 2 large flour tortillas Corn tortillas can be used, but they may be more delicate.
- 1 cup strawberry pie filling You can customize with other fruit fillings like blueberry or apple.
- 1/2 cup vegetable oil For frying.
For Serving
- Whipped cream For serving.
- Fresh strawberries For garnish.
Instructions
Preparation
- In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread a layer of the cream cheese mixture on each tortilla.
- Spoon the strawberry pie filling on top of the cream cheese mixture.
- Fold the tortillas to form chimichangas, securing the filling inside.
Cooking
- Heat vegetable oil in a skillet over medium heat.
- Fry the chimichangas until they are golden brown on all sides, approximately 2-3 minutes per side.
- Remove from the oil and drain on paper towels.
Serving
- Serve warm with whipped cream and fresh strawberries.
