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:

1 Tablespoon cinnamon

1 (8-oz.) package cream cheese, at room temperature

6 (8-inch) soft flour tortillas

1/2 teaspoon fresh lemon zest

1/4 cup sour cream

1 3/4 cups sliced strawberries, divided

1 Tablespoon plus 1/4 cup sugar, divided

1 teaspoon vanilla extract

Vegetable oil, for frying

Equipment:

stand mixer

toothpicks

bowl

paper towels

sauce pan

kitchen thermometer

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:

Quickview
339k Calories
6g Protein
19g Total Fat
34g Carbs
7% Health Score
Limit These
Calories
339k
17%

Fat
19g
30%

  Saturated Fat
10g
65%

Carbohydrates
34g
11%

  Sugar
7g
9%

Cholesterol
46mg
16%

Sodium
479mg
21%

Alcohol
0.23g
1%

Get Enough Of These
Protein
6g
14%

Manganese
0.65mg
33%

Vitamin C
25mg
30%

Selenium
13µg
19%

Folate
77µg
19%

Vitamin B1
0.27mg
18%

Phosphorus
158mg
16%

Calcium
122mg
12%

Iron
2mg
12%

Vitamin A
576IU
12%

Fiber
2g
11%

Vitamin B3
2mg
11%

Vitamin B2
0.14mg
8%

Potassium
215mg
6%

Magnesium
20mg
5%

Copper
0.09mg
5%

Vitamin K
4µg
4%

Zinc
0.59mg
4%

Vitamin B5
0.39mg
4%

Vitamin B6
0.07mg
3%

Vitamin E
0.46mg
3%

Vitamin B12
0.12µg
2%

Vitamin D
0.27µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I am on a seafood diet. Every time I see food, I eat it.

Popular Recipes
Chocolate Cheesecake Cupcakes with Ganache Frosting

Foodnetwork

Seared Scallops with a Corn, Bacon and Avocado Relish

Foodnetwork

Salmon with Sesame-Ginger Quinoa

Foodnetwork

Slow-Cooker Golden Chicken Pasta

Foodnetwork

Blueberry & pretzel cookies

BBC Good Food