Short Description
Strawberry Cheesecake Chimichangas are a crispy, golden-fried dessert filled with a rich and creamy cheesecake mixture and fresh strawberries. Rolled in cinnamon sugar while warm, these indulgent treats are a delightful fusion of crunchy, creamy, and sweet flavors—perfect for any occasion!
Why You’ll Love This Recipe
- Crispy, golden exterior with a rich cheesecake filling
- Quick and easy to make with simple ingredients
- Perfect for parties, celebrations, or a special treat
- Customizable with various toppings and dipping sauces
- A fun twist on traditional cheesecake and fried desserts
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chimichangas:
- 6 large flour tortillas
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries
- Oil for frying
For the Coating:
- ½ cup granulated sugar
- 1 tsp cinnamon
Directions
Prepare the Filling:
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the diced strawberries.
Assemble the Chimichangas:
- Lay out a tortilla and spread 2-3 tablespoons of the cheesecake filling in the center.
- Fold in the sides, then roll up tightly like a burrito, ensuring the filling is fully enclosed.
- Repeat with the remaining tortillas and filling.
Fry the Chimichangas:
- Heat about 1 inch of oil in a deep skillet over medium heat.
- Once hot, carefully place the chimichangas seam-side down in the oil. Fry for about 1-2 minutes per side until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Coat in Cinnamon Sugar & Serve:
- In a shallow dish, mix granulated sugar and cinnamon.
- While still warm, roll each chimichanga in the cinnamon sugar mixture.
- Serve immediately with optional toppings like chocolate drizzle, caramel sauce, or whipped cream.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Variations
- Chocolate Lovers: Add mini chocolate chips to the cheesecake filling.
- Berry Mix: Use a combination of strawberries, raspberries, or blueberries.
- Baked Option: Instead of frying, brush chimichangas with melted butter and bake at 375°F (190°C) for 15-18 minutes, flipping halfway through.
- Air Fryer Method: Air fry at 375°F (190°C) for 8-10 minutes, flipping once.
- Nutty Crunch: Sprinkle crushed nuts on top before serving.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm in an oven at 350°F (175°C) for 5-7 minutes or in an air fryer for 3-5 minutes. Avoid microwaving, as it may make them soggy.
- Freezing: Freeze uncoated, fried chimichangas for up to 1 month. Reheat in the oven and roll in cinnamon sugar before serving.
FAQs
Can I make these ahead of time?
Yes, assemble the chimichangas and refrigerate them until ready to fry. Fry just before serving for the best texture.
What kind of oil is best for frying?
Use neutral oils with a high smoke point, such as vegetable, canola, or peanut oil.
Can I use frozen strawberries?
Fresh strawberries work best, but if using frozen, thaw and drain them well to avoid excess moisture.
How do I keep the chimichangas from unrolling?
Ensure the edges are tightly tucked in and sealed before frying. You can also secure them with toothpicks while frying.
Can I use a different filling?
Yes! Try Nutella, caramelized apples, or banana and peanut butter for a fun twist.
Can I bake these instead of frying?
Yes, bake at 375°F (190°C) for 15-18 minutes, brushing with melted butter for a golden finish.
How do I prevent the filling from leaking?
Don’t overfill the tortillas, and ensure they are tightly wrapped before frying.
What dipping sauces pair well with these?
Chocolate sauce, caramel, whipped cream, or even a scoop of ice cream complement these chimichangas perfectly.
Can I use whole wheat tortillas?
Yes, but they may be slightly denser and less crispy than traditional flour tortillas.
Are these overly sweet?
The cinnamon sugar coating adds sweetness, but you can reduce the powdered sugar in the filling for a less sweet option.
Conclusion
Strawberry Cheesecake Chimichangas are a crispy, creamy, and indulgent dessert that’s easy to make and impossible to resist. Whether fried, baked, or air-fried, these sweet treats are a perfect way to enjoy the flavors of cheesecake with a delightful crunch. Serve them with your favorite toppings and enjoy a dessert that’s sure to impress!
Print
Strawberry Cheesecake Chimichangas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken is an easy yet elegant dish that’s bursting with melty mozzarella, smoky roasted red peppers, and fresh spinach. Juicy, golden-brown, and finished with garlic butter, this protein-packed meal is perfect for a weeknight dinner or a special occasion!
Ingredients
✔ 4 boneless, skinless chicken breasts
✔ 1 tsp salt & 1/2 tsp black pepper
✔ 1 tsp garlic powder
✔ 1 tsp onion powder
✔ 1/2 tsp smoked paprika
✔ 1 tbsp olive oil
✔ 1 cup fresh spinach, chopped
✔ 1/2 cup roasted red peppers, sliced
✔ 1 cup shredded mozzarella cheese
✔ 1/2 tsp red pepper flakes (optional for spice)
✔ 1 tbsp butter
✔ 2 cloves garlic, minced
Instructions
1️⃣ Preheat oven to 375°F (190°C). Grease a baking dish.
2️⃣ Prepare the Chicken: Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
3️⃣ Stuff It Up: Evenly divide and stuff each chicken pocket with chopped spinach, roasted red peppers, shredded mozzarella, and red pepper flakes (if using).
4️⃣ Season & Sear: Season the outside of the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil in a large skillet over medium heat. Sear chicken for 2-3 minutes per side until golden brown.
5️⃣ Bake to Perfection: Transfer chicken to the prepared baking dish and bake for 18-22 minutes, or until the internal temperature reaches 165°F (75°C).
6️⃣ Garlic Butter Finish: In the last 5 minutes of baking, melt butter in a small pan and sauté garlic until fragrant. Drizzle over the chicken before serving for an extra burst of flavor.
Notes
- Secure chicken pockets with toothpicks to keep the filling in place while cooking.
- For extra crispiness, broil the chicken for the last 2 minutes of baking.
- Pair with roasted veggies, mashed potatoes, or a fresh salad for a complete meal.
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