Fried Cheesecake Chimichangas 

Fried Cheesecake Chimichangas 

Fry up a sweet twist on a savory Tex-Mex favorite with a quick and easy recipe for a strawberry and blueberry cheesecake chimichangas. 

Fried 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 and blueberry cheesecake chimichangas!

How to make the cheesecake chimichanga

The step-up is simple, a homemade strawberry cheesecake filling is stuffed inside 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 tortillas. I used gluten free tortillas so I can eat too. There are various ones on the market to try out with this recipe.

Here is some information on the wraps I use and the variety they sell in stores and online- Mission Wraps

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. In two different bowls separate the filling and in each bowl. Fold in ¾ cup of the sliced strawberries in one and the other one with blueberries.
  • Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
  • Combine the remaining ¼ cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
  • Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
  • Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
  • Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

How to make the fruit sauce for the Chimichanga

  • In two sauce pans add 2 cups of blueberries and strawberries in each one.
  • Add 1/2 cup substitute monk fruit and 1/4 of water.
  • Stir in medium heat the fruit until the fruit break downs and sugar is melted completely. You will see the sauce thicken but keep stirring for about 10 minutes off and on.
  • Set aside and let it cool while you are making the chimichangas

Can I bake them in the oven or air fryer?

Yes, these can!

Oven-

  1. Spray the pan with nonstick cooking spray. Add the chimichangas and spray them too on both sides.
  2. Brush with oil and sprinkle with sugar before putting in the oven.
  3. Preheat oven at 350 and bake for 15 minutes, or until golden brown.
  4. Serve immediately.

Air Fryer-

  1. Spray the air fryer basket with nonstick cooking spray.  Add the chimichangas and spray them.
  2. Place the basket in the air fryer and set for 400°. Set the timer for 5 minutes, turn them over at 3 minutes.
  3. Combine the sugar and the cinnamon together in a dish.  Remove the chimichangas from the air fryer and roll in the cinnamon sugar.
  4. Serve immediately.

TIPS

  • Cream cheese softens in seconds using a microwave! Simply heat every 8oz of cream cheese (cut into fours) for 30 seconds! Works every time!
  • For a thick cinnamon sugar coating, double coat the chimichangas! Toss in the cinnamon sugar mixture twice by dipping in oil and tossing in the sugar mixture.
  • Best re-heated in a toaster oven for up-to 6-7 minutes.
  • Substitute 8″ flour tortillas for the small-sized tortillas.
  • No lemon zest, you can 1 teaspoon of lemon juice
  • No sour cream, you can use mascarpone instead
  • Don’t overstuff the tortillas.  Overfilled tortillas will spray out all over – less is more for these.
  • Spray the air fryer basket and the chimichangas with cooking spray when you put them in the basket.  
  • Roll the tortillas slowly and carefully – you want them rolled as tightly as possible without any filling escaping. 

Fried Cheesecake Chimichangas. 

Recipe by Lucy ChesnaCourse: DessertCuisine: Mexican
Servings

8

servings
Prep time

20

minutes
Cooking time

5

minutes
Calories

260

kcal
Carbs

27

grams
Net Carbs

5

grams
Total time

25

minutes

Fry up a sweet twist on a savory Tex-Mex favorite with a quick and easy recipe for a strawberry and blueberry cheesecake chimichangas. 

Ingredients

  • 8 large 8″ tortillas or 12 small 6″ flour tortillas

  • 2 3/4 cups of fresh strawberries

  • 2 3/4 cups of fresh strawberries

  • 16 oz cream cheese softened

  • 1/4 cup sugar substitute

  • 1 tsp vanilla extract

  • 1/4 cup sour cream

  • 1/2 tsp lemon zest

  • Oil for frying (about 1 1/4 cups)

  • Cinnamon Sugar Coating:
  • 1/2 cup sugar substitute

  • 1 1/2 tsp ground cinnamon

Directions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. In two different bowls separate the filling and in each bowl. Fold in ¾ cup of the sliced strawberries in one and the other one with blueberries.
  • Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
  • Combine the sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
  • Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
  • Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
  • Remove all toothpicks from the chimichangas and transfer them to serving plates. Top with the fruit sauce and whip cream. Serve immediately.

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