Strawberry Cheesecake Chimichangas

The recipe Strawberry Cheesecake Chimichangas is ready in roughly 30 minutes and is definitely a spectacular lacto ovo vegetarian option for lovers of Mexican food. This recipe serves 6 and costs $1.23 per serving. This side dish has 340 calories, 7g of protein, and 20g of fat per serving. It is perfect for Mother's Day. 8488 people were impressed by this recipe. A mixture of lemon zest, strawberries, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Just a Taste. With a spoonacular score of 61%, this dish is solid. If you like this recipe, you might also like recipes such as Caramel Pumpkin Cheesecake Chimichangas, Pumpkin Pie Cheesecake Chimichangas, and Chimichangas.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Fold in 3/4 cup of the sliced strawberries.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 1/4 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.

 

Step by step:

1. 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. Fold in 3/4 cup of the sliced strawberries.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.

2. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

3. 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.

4. 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.

5. 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.

6. 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.

Nutrition Information:

covered percent of daily need