Cheesecake Chimichangas

Cook Time
30 mins
Calories
254
Serving Size
6
Carbs
24.7
Fat
16
Protein
4.8
Cheesecake Chimichangas
Photo by: Justataste.com

description

YEP... you can use any fruit you like

ingredients

  • 1 (8-oz.) package cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 Tablespoon plus 1/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon zest
  • 6 (8-inch) soft flour tortillas
  • 1 3/4 cups sliced strawberries, divided (or any other fruit you'd like)
  • 1 Tablespoon cinnamon
  • Vegetable oil, for frying

directions

  1. In the bowl (or 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

by Kelly from JustATaste.com - more details and original recipe here!

comments:

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You could also make a paste of flour and water use it to seal the edges instead using toothpicks.
4/29/2015 12:40:14 PM

Cheesecake Chimichangas

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Cheesecake Chimichangas

Photo by: Justataste.com

Description

YEP... you can use any fruit you like

Details

Cooking Time: 30
Recipes Makes: 6
Calories: 254
Carbs: 24.7
Fat: 16
Protein: 4.8

Ingredients

  • 1 (8-oz.) package cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 Tablespoon plus 1/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon zest
  • 6 (8-inch) soft flour tortillas
  • 1 3/4 cups sliced strawberries, divided (or any other fruit you'd like)
  • 1 Tablespoon cinnamon
  • Vegetable oil, for frying

Directions

  1. In the bowl (or 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

by Kelly from JustATaste.com - more details and original recipe here!

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