Delicious strawberry cheesecake chimichangas easy Tex -Mex dessert made with fresh strawberries, creamcheese.
One day hubby comeback from dinner with some of his colleagues at work, and showed me a photo of chimichangas. He told me it was delicious, and as usual I consulted Google to learn more about it. Google came up with lot of recipes; I decided to try a sweet version which my kids would love, and made this strawberry cheesecake chimichangas.
Chimichanga is basically deep-fried burritos usually made with Mexican rice, meat filled in soft flour tortilla and folded into rectangle package and later fried in hot oil served with salsa, guacamole, sour cream, and/or cheese. There are lots of theories behind the origin of chimichanga from here, one theory is that when a cook accidentally drops the burritos into the hot oil and it ended up getting fried, she called it chimichanga (means toasted monkey) and may be related to golden color of burritos. Difference between a burrito and chimichanga is this, the former is a flour tortilla envelope, stuffed and then folded and sealed with flour and water; whereas chimichanga is a burrito that has been chilled to let the edges seal and then is deep fried.
Usually chimichangas is savory dish made with chicken, beans, potato, and rice as filling. I tried making them savory with my favorite veggie filling which I used to make samosa. My kids are not found of them. So decide to try a sweet version. Nowadays, we can get juicy fresh strawberries. Even there is strawberry festival going on near Pearland, a 45 mile drive from my house last week. I couldn’t attend go to the festival this time; perhaps the next time. When I checked recipes for Chimichangas I came to know I need soft flour tortilla which I thought of making at home first from scratch. Later dropped the idea and bought it from store. I also bought some cream cheese and sour cream. Once you have everything in hand it is really easy to put together.
You need to warm up flour tortilla little bit so that it will be flexible, then stuff in with strawberry cheesecake filling and wrap it into a rectangle package and fry it hot oil until it is golden brown in color. Brush it with some butter and roll it in cinnamon sugar serve with some more fresh strawberries. It is delicious treat. But it great when they are light warm out from the oil, if you like Tex-Mex dishes give it try it is really easy. It won’t disappoint you.
First make filling with cream cheese, sugar and strawberries
Then fill the flour tortilla with strawberry creamcheese filling and fold it into shape of cigar
Then fry those tortilla wrap and brush with butter and rolled in cinnamon sugar .
Strawberry Cheesecake Chimichangas
- 1 8-oz. package cream cheese, at room temperature
- 2 tablespoon sour cream
- 1 Tablespoon plus ¼ cup sugar divided
- ½ teaspoon fresh lemon zest
- 7 8-inch soft flour tortillas
- 1 ¾ cups sliced strawberries divided
- ½ Tablespoon cinnamon
- oil for frying
- Butter for brushing on chimmichangas
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, lemon zest,
- scraping down the sides of the bowl as needed.
- Fold in 1 cup of the sliced strawberries.
- Slightly warm tortilla in stove for 30 second both sides so that it becomes flexible.
- Place tablespoon of strawberry cream cheese filling in the center of 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, thick bottomed pan, 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 360 F .
- Working in batches of two, fry 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,
- brush them with butter while it is warm.
- Then roll them in the cinnamon and sugar mixture.
- Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360F between batches.
- Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining ¾ cup of sliced strawberries and serve immediately.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.