Description of this recipe: Strawberry Cheesecake Chimichangas are a delightful fusion of Mexican and American dessert traditions. These sweet treats feature a creamy cheesecake filling and luscious strawberry pie filling wrapped in a crispy, golden-brown tortilla. Each bite delivers a satisfying crunch followed by a burst of creamy, fruity goodness, making them an irresistible indulgence. Perfect for parties, special occasions, or a fun family dessert, these chimichangas are surprisingly easy to make and are guaranteed to impress.
Why you will love this recipe: You’ll love this recipe because it combines the best of both worlds: the comforting flavors of cheesecake and strawberry pie in a fun, hand-held format. The crispy tortilla adds a delightful textural contrast to the creamy filling, creating a truly memorable dessert experience. They’re quick to prepare, require minimal ingredients, and are incredibly versatile. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find these Strawberry Cheesecake Chimichangas a breeze to make. Plus, they’re a guaranteed crowd-pleaser, perfect for satisfying sweet cravings any time of day.
Ingredients:
- 8 flour tortillas
- 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
Preparation:
Step 1: Preheat your oven to 375°F (190°C). This ensures the chimichangas bake evenly and achieve a perfect golden-brown crisp.
Step 2: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Ensure the cream cheese is adequately softened to avoid lumps and achieve a velvety texture. This creamy base is essential for the cheesecake flavor.
Step 3: Lay out the flour tortillas and spread a generous layer of the cream cheese mixture onto each tortilla, leaving about a half-inch edge uncovered. This prevents the filling from oozing out during baking. The cream cheese layer should be thick enough to provide a substantial cheesecake flavor but not so thick that it makes the chimichangas difficult to roll.
Step 4: Spoon a portion of strawberry pie filling into the center of each tortilla, on top of the cream cheese layer. Be careful not to overfill the tortillas, as this can cause them to burst during baking. Aim for a generous spoonful that provides a good balance of strawberry flavor with the cheesecake filling.
Step 5: Roll each tortilla tightly and place seam-side down in a greased baking dish. Rolling them tightly ensures they hold their shape while baking and prevents the filling from leaking. Placing them seam-side down helps seal the chimichangas and ensures they bake evenly.
Step 6: Brush the tops of the rolled tortillas with melted butter. This adds richness and helps the tortillas crisp up nicely in the oven. Ensure each chimichanga is evenly coated with butter for the best results.
Step 7: In a small bowl, mix together the granulated sugar and cinnamon. This creates a sweet and spicy topping that enhances the flavor and adds a delightful crunch.
Step 8: Sprinkle the sugar-cinnamon mixture evenly over the tops of the buttered tortillas. This mixture caramelizes during baking, adding a delicious, crispy sweetness to the chimichangas.
Step 9: Bake in the preheated oven for 15–20 minutes, or until the chimichangas are golden brown and crispy. Keep a close eye on them to prevent burning. The baking time may vary slightly depending on your oven.
Step 10: Remove from the oven and allow to cool slightly before serving warm. This allows the filling to set slightly and prevents burning your mouth.
COOKING Rating: Easy
Serving Suggestions: Serve these Strawberry Cheesecake Chimichangas warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You can also drizzle them with chocolate sauce or caramel for added flavor. They pair well with a cup of coffee or a glass of cold milk. For a more festive presentation, garnish with fresh strawberries and a sprinkle of powdered sugar.
Tips:
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Don’t overfill the tortillas to prevent them from bursting during baking.
- Brush the tortillas generously with melted butter for a golden-brown, crispy crust.
- Adjust the amount of cinnamon to suit your taste preferences.
- For a richer flavor, use a high-quality strawberry pie filling.
- If you don’t have strawberry pie filling, you can use fresh or frozen strawberries cooked down with a little sugar and cornstarch.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.) Calories: Approximately 350-400 per chimichanga Protein: 5-7 grams Sodium: 200-250 mg
Conclusion: Strawberry Cheesecake Chimichangas are a delightful and easy-to-make dessert that combines the best of Mexican and American flavors. With their crispy tortillas, creamy cheesecake filling, and sweet strawberry pie filling, they’re a guaranteed crowd-pleaser. Perfect for any occasion, these chimichangas are a fun and delicious way to satisfy your sweet cravings. Give this recipe a try and experience the magic of this unique dessert fusion.
Questions and Answers About This Recipe:
- Can I use a different type of pie filling?
- Yes, you can substitute strawberry pie filling with other flavors like cherry, blueberry, or apple. The possibilities are endless, so feel free to experiment with your favorite fillings.
- Can I make these chimichangas ahead of time?
- You can prepare the chimichangas ahead of time and store them in the refrigerator before baking. However, it’s best to bake them just before serving to ensure they are crispy and warm.
- Can I freeze these chimichangas?
- Yes, you can freeze baked or unbaked chimichangas. Wrap them individually in plastic wrap and store them in a freezer bag. When ready to serve, bake the frozen chimichangas until heated through and crispy.
- What can I use if I don’t have powdered sugar?
- If you don’t have powdered sugar, you can make your own by grinding granulated sugar in a blender or food processor until it reaches a fine, powdery consistency. Alternatively, you can use granulated sugar, but the filling may have a slightly grainier texture.
- Can I grill these chimichangas instead of baking them?
- Yes, you can grill these chimichangas for a smoky flavor. Preheat your grill to medium heat and grill the chimichangas for 2-3 minutes per side, or until they are golden brown and crispy. Be sure to watch them carefully to prevent burning.
