Strawberry Cheesecake Chimichangas are a delightful twist on a classic dessert. The recipe features flour tortillas filled with a smooth cream cheese mixture and sweet strawberry pie filling. The tortillas are rolled up, brushed with butter, and coated in a cinnamon-sugar blend before baking to crispy perfection. The combination of creamy cheesecake and warm strawberries makes for a perfect treat. Serve these delicious chimichangas slightly warm for the ultimate dessert experience.
Strawberry Cheesecake Chimichangas offer a delightful fusion of crispy and creamy textures. These sweet treats combine the richness of cheesecake with the fruity flavor of strawberries, all wrapped in a tortilla and baked to golden perfection.
INGREDIENTS
- Flour tortillas: 8 medium-sized tortillas, perfect for wrapping the filling.
- Cream cheese: 1 cup, softened to make the cheesecake filling smooth and creamy.
- Powdered sugar: 1/4 cup, adds sweetness to the cream cheese mixture.
- Vanilla extract: 1 teaspoon, enhances the flavor of the cream cheese filling.
- Strawberry pie filling: 1 cup, provides a fruity and sweet filling for the chimichangas.
- Butter: 2 tablespoons, melted to coat the chimichangas for baking.
- Granulated sugar: 2 tablespoons, combined with cinnamon for a sweet, crispy coating.
- Cinnamon: 1 teaspoon, adds a warm spice to the sugar coating.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F (190°C).
- Step 2:
- In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Step 3:
- Spread a generous amount of the cream cheese mixture onto each tortilla, leaving a small border around the edges.
- Step 4:
- Add a spoonful of strawberry pie filling in the center of each tortilla.
- Step 5:
- Roll up the tortillas tightly and place them seam side down in a greased baking dish.
- Step 6:
- Brush the tops of the roll-ups with melted butter.
- Step 7:
- In a small bowl, mix granulated sugar and cinnamon, then sprinkle over the roll-ups.
- Step 8:
- Bake for 15-20 minutes or until golden brown and crispy.
- Step 9:
- Allow the roll-ups to cool slightly before serving.
Serving and Storage Tips
- Serve these chimichangas warm with a scoop of vanilla ice cream or whipped cream on the side.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispiness.
Helpful Notes
- You can substitute the strawberry filling with other pie fillings like cherry or apple for variety.
- For extra indulgence, drizzle with chocolate sauce before serving.
Tips from Well-Known Chefs
- Chef Alex recommends using room-temperature cream cheese for a smoother filling texture.
- Chef Maria suggests brushing the tortillas with butter before baking to achieve an even crispier exterior.