Here’s the recipe for Strawberry Cheesecake Chimichangas:
Ingredients:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
- 8 (8-inch) flour tortillas
- 1/4 cup melted butter
- 1/4 cup cinnamon sugar
- Strawberry sauce or syrup, for serving
- Whipped cream, for serving
Directions:
- In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Gently fold in the diced strawberries until evenly distributed throughout the cream cheese mixture.
- Lay out the flour tortillas on a clean surface. Spoon the strawberry cream cheese mixture onto each tortilla, dividing it evenly among them.
- Fold the sides of each tortilla towards the center, then roll it up tightly to form a chimichanga.
- Secure the chimichangas with toothpicks to hold their shape.
- Preheat a skillet or griddle over medium heat. Brush each chimichanga with melted butter on all sides.
- Place the chimichangas seam side down in the skillet and cook until golden brown and crispy on all sides, about 2-3 minutes per side.
- Remove the toothpicks from the chimichangas and roll them in cinnamon sugar while still warm.
- Serve the strawberry cheesecake chimichangas warm, drizzled with strawberry sauce or syrup and topped with whipped cream.
Enjoy these delicious and indulgent Strawberry Cheesecake Chimichangas!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Nutritional Information (per serving):
- Calories: 280 kcal
- Servings: Makes 8 chimichangas
Here are some tips to make your Strawberry Cheesecake Chimichangas even more delightful:
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor and texture. If strawberries are not in season, you can use frozen strawberries, but be sure to thaw and drain them well before using.
- Sweetness Balance: Taste the cream cheese mixture before assembling the chimichangas to adjust the sweetness if needed. You can add a bit more sugar if your strawberries are tart or if you prefer a sweeter filling.
- Cream Cheese Texture: Ensure that the cream cheese is softened properly to avoid lumps in the filling. You want it to be smooth and creamy for the best texture.
- Tortilla Size: Use the right size tortillas for your chimichangas. Too large, and they may be difficult to roll up; too small, and they won’t hold enough filling. 8-inch tortillas are typically perfect for this recipe.
- Seal Properly: Seal the edges of the tortillas tightly to prevent the filling from leaking out during frying. You can use a little water or egg wash to help seal them shut.
- Frying Temperature: Make sure the oil is hot enough before frying the chimichangas. If the oil is not hot, the chimichangas may absorb too much oil and become greasy. Test the temperature by dropping a small piece of tortilla into the oil; it should sizzle immediately.
- Even Browning: Rotate the chimichangas while frying to ensure even browning on all sides. This helps to achieve that golden-brown, crispy exterior.
- Drain Excess Oil: Once the chimichangas are fried, place them on a paper towel-lined plate to drain any excess oil before rolling them in cinnamon sugar. This helps to keep them crispy.
- Serve Warm: Strawberry Cheesecake Chimichangas are best served warm, straight from the frying pan. The warm, crispy exterior contrasts beautifully with the creamy, cool cheesecake filling.
- Garnish Creatively: Get creative with your garnishes! Aside from the traditional strawberry sauce and whipped cream, you can also add a sprinkle of powdered sugar, a dollop of Greek yogurt, or a drizzle of chocolate sauce for extra indulgence.
- Make Ahead: While these chimichangas are best served fresh, you can prepare the filling ahead of time and assemble the chimichangas just before frying for a quicker process.
Enjoy making and indulging in these delightful Strawberry Cheesecake Chimichangas!
Here are some secrets to achieving the perfect Strawberry Cheesecake Chimichangas:
- Use Quality Ingredients: Start with high-quality cream cheese, fresh strawberries, and good-quality tortillas. The better your ingredients, the better your chimichangas will taste.
- Soften Cream Cheese Properly: Make sure your cream cheese is softened properly at room temperature before mixing it with other ingredients. This ensures a smooth and creamy texture without any lumps.
- Sweeten to Taste: Taste the cream cheese mixture before assembling the chimichangas and adjust the sweetness according to your preference. You can add more sugar or vanilla extract if needed.
- Dice Strawberries Uniformly: Dice the strawberries into small, uniform pieces to ensure even distribution throughout the cream cheese mixture. This ensures that every bite has a delicious burst of strawberry flavor.
- Seal Chimichangas Securely: Seal the edges of the tortillas tightly to prevent the filling from leaking out during frying. Use a little water or egg wash to help seal them shut.
- Fry at the Right Temperature: Heat the oil to the correct temperature (around 350°F/175°C) before frying the chimichangas. If the oil is too hot, they’ll burn; if it’s not hot enough, they’ll absorb too much oil and become greasy.
- Don’t Overfill the Chimichangas: Be careful not to overfill the chimichangas with the cream cheese mixture. Overfilling can make them difficult to roll and may cause them to burst open during frying.
- Rotate While Frying: Rotate the chimichangas while frying to ensure even browning on all sides. This helps them cook evenly and develop a crispy exterior.
- Drain Excess Oil: After frying, place the chimichangas on a paper towel-lined plate to drain any excess oil. This helps to keep them crispy and prevents them from becoming greasy.
- Roll in Cinnamon Sugar While Warm: Roll the warm chimichangas in cinnamon sugar immediately after frying. The warmth helps the sugar adhere to the surface, giving them a deliciously sweet and crispy coating.
- Serve Fresh and Warm: Strawberry Cheesecake Chimichangas are best served fresh and warm. Serve them immediately with strawberry sauce or syrup and a dollop of whipped cream for the perfect indulgent treat.
By following these secrets, you’ll be well on your way to creating the perfect batch of Strawberry Cheesecake Chimichangas that are crispy on the outside, creamy on the inside, and bursting with strawberry flavor!
Here are some popular questions and answers related to Strawberry Cheesecake Chimichangas:
- What are Strawberry Cheesecake Chimichangas?
- Strawberry Cheesecake Chimichangas are a delightful dessert made by filling flour tortillas with a creamy cheesecake mixture and diced strawberries, then frying until golden and crispy.
- How do you make Strawberry Cheesecake Chimichangas?
- To make Strawberry Cheesecake Chimichangas, you mix softened cream cheese with sugar and vanilla, fold in diced strawberries, spoon the mixture onto flour tortillas, roll them up, fry until golden, and roll in cinnamon sugar.
- What ingredients do you need to make Strawberry Cheesecake Chimichangas?
- The ingredients typically include cream cheese, sugar, vanilla extract, diced strawberries, flour tortillas, melted butter, cinnamon sugar, and optional toppings like strawberry sauce and whipped cream.
- Can you make Strawberry Cheesecake Chimichangas ahead of time?
- While Strawberry Cheesecake Chimichangas are best served fresh, you can prepare the filling ahead of time and assemble them just before frying for a quicker process.
- How do you store leftover Strawberry Cheesecake Chimichangas?
- Store leftover Strawberry Cheesecake Chimichangas in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or air fryer until warmed through.
- Can you freeze Strawberry Cheesecake Chimichangas?
- Yes, you can freeze Strawberry Cheesecake Chimichangas. After frying, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container for up to 2-3 months. Reheat from frozen in the oven or air fryer until heated through.
- What can I serve with Strawberry Cheesecake Chimichangas?
- You can serve Strawberry Cheesecake Chimichangas with toppings like strawberry sauce, chocolate sauce, caramel sauce, or whipped cream for extra indulgence.
- Can you make Strawberry Cheesecake Chimichangas with other fruits?
- Yes, you can customize Strawberry Cheesecake Chimichangas with other fruits like blueberries, raspberries, or peaches for a different flavor profile.
- Are Strawberry Cheesecake Chimichangas gluten-free?
- Strawberry Cheesecake Chimichangas are typically not gluten-free due to the flour tortillas. However, you can use gluten-free tortillas to make them gluten-free.
- Can you bake Strawberry Cheesecake Chimichangas instead of frying?
- While frying gives Strawberry Cheesecake Chimichangas their characteristic crispy texture, you can bake them in the oven at 375°F (190°C) for 15-20 minutes until golden brown for a healthier alternative.
- How many calories are in a serving of Strawberry Cheesecake Chimichangas?
- The number of calories in a serving of Strawberry Cheesecake Chimichangas will vary depending on the ingredients used and portion size. On average, each chimichanga may contain around 250-300 calories.
- Can you make Strawberry Cheesecake Chimichangas without cream cheese?
- Cream cheese is a key ingredient in Strawberry Cheesecake Chimichangas for its creamy texture and flavor. While you can experiment with substitutes like Greek yogurt or ricotta cheese, the result may vary.
- Can you make Strawberry Cheesecake Chimichangas with frozen strawberries?
- Yes, you can use frozen strawberries in Strawberry Cheesecake Chimichangas. Thaw them completely and drain any excess liquid before using in the filling.
- Can you make Strawberry Cheesecake Chimichangas with low-fat cream cheese?
- Yes, you can use low-fat cream cheese in Strawberry Cheesecake Chimichangas for a lighter option. However, keep in mind that the texture and flavor may be slightly different compared to full-fat cream cheese.
- Can you make Strawberry Cheesecake Chimichangas vegan?
- Yes, you can make vegan Strawberry Cheesecake Chimichangas by using dairy-free cream cheese and butter, as well as a plant-based alternative for the whipped cream.