Strawberry Cheesecake Chimichangas are a quick and easy treat! Creamy cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon sugar.
If you have never heard of this recipe, that is deep fried burrito, which is very popular in the southwestern US cuisine. But, if you’ve already heard of Chimchangas , then you must surely know that it is a salty, not a sweet dish.
No, this time it is not (mainly) my fault. Even if I sometimes fix some really unusual combinations, for this fantastic mix, the credit must go to Kelly from the fantastic food blog Just a Taste. I’m just a fan who just couldn’t resist the beautiful photo and who simply had to try their own version of sweet chimichangas.
And the perfect time for this kitchen experiment is Sunday breakfast. Everyone is at home, so even in the case of no success and after having ate a sugary but very tasty magic cake and a Reese’s cheesecake, somebody will like this sweet/salty combination. And what makes this recipe even more interesting is that you will prepare everything very quickly, so the smell of fried tortillas filled with cream cheese and strawberries will surround your kitchen.
Of course, everything was all right and the only thing that was missing that morning were a few more Chimchanga. My husband and grandpa immediately made an assault on the hot sweet tortillas and I had problems to „save“ a few Chimichangas and try a little colder version of this beautiful treat.
Ingredients
For the Crust:
2 cups graham cracker crumbs
3 Tablespoons sugar
5 Tablespoons unsalted butter-melted
1/8 teaspoon salt