Chimichangas are a treat that many of us enjoy, and it seems that they are a meal that tends to disappear quickly. For many of us, Chimichangas are a meal that we tend to eat when we are at a restaurant but that can be inconvenient if we are craving one for dinner. Fortunately, you don’t need to pack up and head out for this meal, you can make it at home with this recipe.
Of course, when it comes to Chimichangas, there are many different ways to make them. Something that you may not have considered is actually making one that would be suitable for dessert. That is what you get with this strawberry cheesecake Chimichangas recipe. It is a Mexican inspired dish that will put a dessert on your table and a smile on your face.
Ingredients:
1 8 ounce package cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
4-6 soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 tablespoon cinnamon
¼ cup butter, melted
Directions:
Preheat oven to 375 degrees and grease a baking dish.
Using a hand or stand mixer, 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. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl. Brush rolled tortillas with melted butter, and roll in cinnamon and sugar mixture to generously coat the outside.
Place coated rolls into baking dish and bake for 35-40 minutes or until crispy and golden brown on the outside.
Serve with hot or warm with whipped cream or ice cream, and fresh strawberries.