Strawberry Cheesecake Chimichangas Recipes

OVEN BAKED BERRY CHEESECAKE CHIMICHANGAS

Steps:

• Place the wire rack in the center position and preheat the oven to 400F. Line baking sheet with parchment paper and set aside.
• In a shallow bowl stir together cinnamon and ½ cup sugar, set aside.
• In a bowl cream together softened cream cheese, powdered sugar, sour cream and vanilla.
• Fold in strawberries and blueberries.
• Divide the mixture evenly between 6 tortillas. Spoon the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll up tightly (like a burrito) leaving seal side down (you can secure it with a toothpicks if you want).
• Brush whole chimichanga (top, bottom and sides) with melted butter and roll in cinnamon-sugar mixture to coat well. Arrange on baking sheet.
• Bake about 8-10 minutes until light golden and crispy. Keep an eye on them after 6-8 minutes or the might burn easily.
• Drizzle with melted chocolate and garnish with fresh fruits if desired.

STRAWBERRY CHEESECAKE CHIMICHANGAS RECIPES

Steps:

• In a medium-sized mixing bowl, beat cream cheese until no lumps remain. Add sugar, vanilla and lemon zest. Mix until completely incorporated.
• Wrap tortillas in a paper towel and microwave for 30 seconds to 1 minute, just until they are warm enough to become soft and pliable. Place about 1½ Tbsp of cream cheese mixture into the center of a tortilla and carefully spread the filling into a rectangle that is about 3" wide and 1" deep. Lay strawberry slices (approximately 2 strawberries, sliced) across the top of the filling.
• Fold the left and right sides of the tortilla into the center, then roll the tortilla up like a burrito. Secure the flap with a toothpick, set aside. Repeat to make 6 chimichangas.
• Add ½ cup of granulated sugar to a shallow bowl or plate and set aside. Line a plate with paper towels to be ready to drain the chimis when they come out of the hot oil.
• Fill a small- or medium-sized saucepan with oil about 2" deep. (Do not fill the pan more than ½ full!) Place over medium heat and insert a deep-fry thermometer. Allow the oil to heat until it reaches 350-360 degrees.
• Fry 1 or 2 chimichangas at a time for about 2-2½ minutes or until light golden brown and crispy, turning as needed for a uniform color. Using a slotted spoon or strainer, remove to the paper towel-lined plate to drain. After they have cooled for about a minute, roll in granulated sugar to coat.
• Allow the oil to return to temperature before frying the next batch. Allow to cool for about 5 minutes before removing the toothpicks. Enjoy!

STRAWBERRY CHEESECAKE CHIMICHANGAS

Steps:

• Preheat 2-3 inches of oil to 350°F in a saucepan or deep fryer. Line a large plate with paper towel and set aside.
• In a medium bowl, add cream cheese, sour cream, sugar, lemon zest and vanilla. Beat until smooth and then fold in the sliced strawberries.
• Lay a flour tortilla on a work surface. Spread a large spoonful of cheesecake filling onto the lower third of the tortilla. Roll up the tortilla as if it were a burrito, tucking in the edges. Then seal with a toothpick to hold it all together. Repeat for remaining five tortillas.
• Using kitchen tongs, carefully place one chimichanga into the hot oil. Deep fry for 3-4 minutes until golden, turning occasionally for even browning. Remove to the prepared plate and repeat for the remaining chimichangas.
• Add the cinnamon sugar to a plate. Then roll each chimichanga in it to coat before serving.