Description
A creative dessert fusion that combines creamy strawberry cheesecake filling wrapped in warm, golden tortillas and coated with cinnamon-sugar. These chimichangas offer the best of both worlds – classic cheesecake flavor meets sweet, flaky chimichanga texture in under 30 minutes with no baking required.
Ingredients
Scale
- 8 flour tortillas (medium or fajita-sized)
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberry pie filling
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine softened cream cheese with powdered sugar and vanilla extract. Use a hand mixer or whisk to blend until completely smooth and creamy.
- Spread a generous layer of cheesecake filling onto the lower third of each tortilla, leaving about an inch from the edges. Spoon a few heaping tablespoons of strawberry pie filling on top of the cream cheese layer.
- Carefully fold in the sides of each tortilla, then roll them tightly from the bottom up like a burrito. Place seam side down to prevent unraveling.
- Brush each rolled chimichanga with melted butter using a pastry brush. In a separate bowl, combine granulated sugar with cinnamon, then roll or sprinkle this mixture over each buttered chimichanga.
- Heat a large, dry skillet over medium heat. Place chimichangas seam side down and cook for 2-3 minutes per side, or until golden and slightly crisp. Work in batches to avoid overcrowding.
- Transfer to a plate lined with paper towel to drain excess butter. Serve immediately while warm with optional toppings like whipped cream, fresh strawberries, or powdered sugar.
Notes
- Ensure cream cheese is fully softened before mixing for a silky-smooth filling with zero lumps
- Don’t overfill tortillas to prevent leaks during cooking
- Use a pastry brush for even butter application to promote even crisping
- Always preheat skillet for quick caramelization and to prevent burning
- Can be assembled up to a day in advance and refrigerated un-fried
- Can be air fried at 350°F for 5-7 minutes, flipping halfway through
- Freeze un-fried chimichangas for later use – thaw overnight before cooking
- Serve immediately for best texture contrast between crisp exterior and creamy core
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: Fusion (Mexican-American)
Nutrition
- Serving Size: 1 chimichanga
- Calories: 230-270
- Sugar: 14g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 21mg