Strawberry chiеsеcаkе chimichangas are a dessert that feels fun . It tаkes the sweet taste of cheesecake and wraps it in a crunchy shell . Everyone loves the mix of creamy fіlling and crispy outside . You can top them with chocolate sauce or powdered sugar for an extra yummу . They work for a party or just for a treat at home .
Picture biting into a warm chimichanga , the shell snaps then you get a burst of fresh strawberry and smooth cheesecake . Add a drizzle of chocolate , or dust on some powdered sugar and it looks pretty cool too . If you want to show off at a dinner or just snack after school , these chimichangas are going to impress . In this guide we’ll look at where they came from , what you need , and steps to make them quick .
What are Chimichangas?
Chimichangas are deep- fried burritos that folks love in Tex- Mex food . Some say they started in Arizona , others say Mexico . The word might mean something like “thing cooked wrong” but nobody’s sure . Either way , they’re a hit worldwide .
Usually they’re full of meat , beans and cheese then fried till golden . You can even put veggies or seafood in them . They’re super flexible and that’s why so many people like them . When you make strawberry cheesecake chimichangas , you keep that crunchy wrap but fill it with sweet filling instead of meat .
The Fusion of Flavors
Combining strawberry cheesecake and Mexican style chimichangas is a neat idea . You get a crunchy shell that hides a soft strawberry- studded cheesecake fіlling . The contrast makes each bite a surprise .
Food lovers today want cool and new desserts , so these strawberry chimichangas are all over kitchens and bakeries . They’re great for parties , holidays or any time you need a treat .
Ingredients for Strawberry Cheesecake Chimichangas
You need simple stuff you might already have:
- For the Cheesecake Filling:
- 8 oz (225g) cream cheese , softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (125g) chopped fresh strawberries
- ¼ cup (60ml) sour cream
- For the Chimichanga Wrapper:
- 6 large flour tortillas
- For Cooking or Frying:
- Vegetable oil or canola oil (for frying)
- For Garnishing:
- Powdered sugar
- Chocolate sauce
- Fresh strawberries (for serving)
If you need dairy- free , try coconut cream instead of cream cheese . For gluten- free , buy GF tortillas . They still taste great .
Step- by- Step Recipe for Strawberry Cheesecake Chimichangas
Now let’s get cooking !
Prep Time and Servings
About 30 minutes and you get 6 chimichangas . Perfect to share or keep all for yourself .
Directions
1. Make the Cheesecake Filling
In a bowl , mix the cream cheese , sugar , vanilla and sour cream . Beat till it’s smooth . Fold in the strawberries so they spread out . Set it aside .
2. Prepare the Chimichanga Wrappers
Lay a tortilla flat and spoon about 2-3 tablespoons of filling in the middle . Fold sides over then roll from the bottom up so it’s sealed . Do that with the rest .
3. Fry the Chimichangas
Heat 2 inches of oil in a skillet over medium heat . When it’s about 350°F , place chimichangas seam- side down . Fry 2-3 minutes each side till golden . Take them out and put on paper towels to drain extra oil .
4. Garnish and Serve
Sprinkle powdered sugar on warm chimichangas . Drizzle with chocolate sauce and add fresh strawberries . Want more ? Add a scoop of vanilla ice cream .
Cooking Tips and Tricks
Make sure oil is hot so chimichangas don’t soak up too much . Use canola oil for best results . Don’t crowd them in the pan or the oil will cool and they won’t get crispy .
Variations of Strawberry Cheesecake Chimichangas
Try these twists :
Other Berries
Blueberries or raspberries work well too . Mix berries for a fun filling .
Adding Chocolate
Stir in chocolate chips before rolling or melt some on top . Chocolate lovers will go crazy .
Vegan and Gluten- Free
Use vegan cream cheese and GF tortillas . Skip eggs if you want it fully vegan . It still tastes awesome .
Nutritional Information
Here’s a rough idea per chimichanga :
- Calories: ~250
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 200mg
- Total Carbs: 29g
- Fiber: 1g
- Sugars: 10g
- Protein: 4g
You can cut sugar or use low- fat cheese and still get good taste .
Pairing Suggestions for Strawberry Cheesecake Chimichangas
They go great with :
- Coffee : A bold coffee cuts the sweetness .
- Tea : Green or herbal tea feels light .
- Cocktails : Fruity drinks make a fun combo .
Also you can serve chocolate mousse or fresh fruit salad if you want more options .
Frequently Asked Questions (FAQs)
What are Chimichangas ?
They’re basically deep- fried burritos . Normally savory , but here we made them sweet .
Can I bake instead of fry ?
Yes , brush them with oil and bake at 375°F for 15-20 minutes , turning once , till golden .
How to store and reheat leftovers ?
Put in an airtight container in the fridge . Reheat in oven or air fryer to stay crispy .
What sauces match these desserts ?
Chocolate , caramel or fruit compotes all work great to boost flavor .
Are they OK for special diets ?
Yes , use dairy- free cream cheese and gluten- free tortillas for vegan or GF options .
Conclusion
Strawberry cheesecake chimichangas blend two awesome foods into one cool dessert . Play with the recipe and make it yours . It’s perfect for impressing friends or just treating yourself . Give it a try and share what you come up with online !
Strawberry Cheesecake Chimichangas
Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 frying pan
- 1 spatula
- 1 paper towels
- 1 tongs
- 1 rolling pin
- 1 measuring cups and spoons
- 1 plastic wrap optional
Ingredients
- 6 large flour tortillas
- 1 cup cream cheese Room temperature.
- ½ cup powdered sugar
- 1 cup fresh strawberries Chopped.
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 teaspoon ground cinnamon For sprinkling.
- 1 cup all-purpose flour For dusting.
- 2 cups vegetable oil For frying.
- whipped cream For serving, optional.
- fresh strawberries For garnish, optional.
Instructions
- In a mixing bowl, combine the cream cheese and powdered sugar. Use an electric mixer or whisk until smooth and creamy.
- Add the chopped strawberries, vanilla extract, and lemon juice to the cream cheese mixture. Gently fold to combine.
- Lay one flour tortilla on a flat surface. Place about 3 tablespoons of the strawberry cheesecake filling in the center of the tortilla.
- Fold the sides of the tortilla over the filling, then roll it from the bottom to the top, creating a tight chimichanga. Repeat this process for the remaining tortillas and filling.
- In a frying pan or deep fryer, heat the vegetable oil over medium heat until hot (around 350°F or 175°C).
- Carefully place the chimichangas in the hot oil, frying them in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown.
- Use tongs to remove the chimichangas and place them on paper towels to drain excess oil.
- While still warm, sprinkle the chimichangas with ground cinnamon and powdered sugar if desired.
- Serve warm with whipped cream and fresh strawberries for garnish.
