I knew next to nothing about Mexican desserts, besides fried ice cream, until I discovered these Mexican Strawberry Cheesecake Chimichangas. Let me tell you, my cheesecake addiction just got greater by a notch.
Those fried burritos are perfect for when you need a quick and inexpensive dessert. Maybe it’s not the healthiest dessert, but what dessert truly is? You can’t trust any “health” food these days, so let’s not even go there.
Listen to your body and your gut. Long gone are the days when I could eat two complete dinners in the same evening and not worry about my weight. Ah, to be young again. You remember those carefree days, don’t you? Then you hit middle age and everything changes. Everything goes downhill from there and slows down – your mind, your body, and your metabolism. Before you know it, you’re a grandparent and desperately trying to prolong your life by giving up what has kept you alive all these years – yummy food.
Thus, I can’t stress this enough: everything in moderation!
But I digress.
Anyway, you don’t need one of these Mexican strawberry cheesecake chimichangas every day, but you can indulge every once in a while and still live a healthy life.
Note: I’m teaming up with some amazing bloggers to celebrate Cinco de Mayo, so be sure to scroll all the way down for more delicious Mexican recipes!
How to Make Mexican Strawberry Cheesecake ChimichangasExplore #Mexican sweet flavors with Strawberry Cheesecake Chimichangas. Super easy to make… Click To Tweet
Makes 6 chimichangas
8 oz cream cheese at room temperature
2 tablespoon sour cream
1 teaspoon vanilla extract
2 tablespoon sugar
1 teaspoon lemon zest
1 cup sliced or chopped strawberries, plus more for garnish
6 (8-inch or medium) soft flour tortillas
Vegetable oil for frying
1 tablespoon cinnamon
1/3 cup sugar
Optional: chocolate syrup and/or whipped cream
~ Free Tip ~
Add a tablespoon of Nutella to each chimichanga before rolling them up. You could use blueberries or cherries from cherry pie filling too.
In a medium bowl beat together the cream cheese, sour cream, 2 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in the sliced strawberries.
Divide the mixture evenly among the tortillas, spreading portions 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. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/3 cup sugar with the cinnamon in a shallow dish and set it aside. Line a large plate with paper towels.
Next, in a large, deep skillet or saucepan add about 3 inches of oil. Heat the oil over medium-high heat.
Working in batches, fry the chimichangas until golden brown and crispy, about 1-2 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate and drain shortly. Remove the toothpicks since they can hurt you!
Finally, roll the warm chimichangas into cinnamon sugar mixture. Repeat the frying and rolling process with the remaining chimichangas.
Lastly, top each chimichanga with sliced strawberries, chocolate syrup, and whipped cream if desired. Serve immediately.
So, can we just agree that besides fried ice cream, of course, fried cheesecake is the next best Mexican dessert? I’ll wait here until you go make these strawberry cheesecake chimichangas quickly so you know I’m right 😉
Pin it here: How to Make Mexican Strawberry Cheesecake Chimichangas
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!
- Papusas de Queso from A Day in the Life on the Farm
- Mexican Restaurant Rice from Palatable Pastime
- Posole de Camarones (Shrimp and Hominy Stew) from Culinary Adventures with Camilla
- Enchiladas to Feed a Crowd from Tip Garden
- Mexican Street Corn Barley Salad from Cooking With Carlee
- Conchas (Mexican Sweet Bread) from Amy’s Cooking Adventures
- Avocado Paletas (Mexican Avocado Ice Pops) from Caroline’s Cooking
- Churro French Toast from Jolene’s Recipe Journal
- Beef Tacos from Books n’ Cooks
- Easy Stuffed Portabella Mushrooms from Feeding Big
- One Pan Chicken Enchilada Rice Bake from Hezzi-D’s Books and Cooks
- Mexican Strawberry Cheesecake Chimichangas from All that’s Jas
By the way, are you a food blogger interested in posting within our blogging community? If so, find out more by joining us online: Holiday Fun with Our Blog Friends.