Fry up a sweet twist on a savory Tex-Mex favorite with a quick and easy recipe for Strawberry Cheesecake Chimichangas.
For all those unfamiliar with the dish, chimichangas are essentially deep-fried burritos filled with a variety of savory fillings, such as pulled pork or beef, beans, rice and cheese. But given that I can’t go a day without a bite of something sweet, I dreamt up a dessert version. Enter, Strawberry Cheesecake Chimichangas!
The step-up is simple, a homemade strawberry cheesecake filling is stuffed inside flour tortillas before going for a quick dunk in boiling oil and a final roll in cinnamon and sugar. The result is a twist on traditional cheesecake that swaps the classic graham cracker crust for pillowy flour tortillas.
It’s like a fried burrito meets cheesecake meets churro. Because the only thing better than a slice of strawberry cheesecake… is strawberry cheesecake tucked inside a buttery, fried tortilla that’s rolled in cinnamon-sugar!
You may be wondering, “Can strawberry cheesecake chimichangas be made ahead of time?”
Because the chimichangas are deep-fried, they really are best fresh, but you can refrigerate them in covered airtight containers or wrapped tightly with plastic wrap. They are easy to re-warm in the oven, but they’ll lose some of their initial crunch.
FULL RECIPE ON THE NEXT PAGE >>