If you are on the hunt for a dessert that feels like a warm hug wrapped in a crispy shell, the Chocolate Strawberry Cheesecake Chimichangas Recipe is your new best friend. This delightful indulgence brings together the creamy richness of strawberry cream cheese, the luscious depths of chocolate spread, and the fresh, juicy burst of strawberries, all rolled into a golden, crunchy tortilla. It is like a handheld fiesta of flavors and textures that will have you coming back for more every single time.
Ingredients You’ll Need
Gathering the right ingredients is key to making these chimichangas sing. Each component is simple but plays a crucial role in creating the perfect balance of creamy, fruity, chocolaty, and crispy goodness.
- Flour tortillas: Soft, pliable shells to hold all the delicious filling securely while frying to crispy perfection.
- Strawberry cream cheese spread: Adds a sweet, tangy creaminess that’s essential for the cheesecake vibe.
- Chocolate spread (Nutella, Hershey’s, etc.): Brings the deep, irresistible chocolate flavor that pairs beautifully with strawberries.
- Fresh strawberries: Sliced for a juicy burst that brightens the richness of the cheese and chocolate.
- Butter: Used for frying, it creates that golden crisp crust and adds a subtle richness.
- Granulated sugar: Combines with cinnamon for a sweet, crunchy coating.
- Ground cinnamon: Adds warm spice notes that elevate the sugary crust to a whole new level of yum.
How to Make Chocolate Strawberry Cheesecake Chimichangas Recipe
Step 1: Prepare the creamy filling
Start by blending your strawberry cream cheese spread with the chocolate spread. The goal is a smooth, unified mixture where the fruity cream cheese and rich chocolate enhance each other perfectly. This luscious blend is the heart of your chimichangas, so take a moment to get it just right.
Step 2: Assemble the chimichangas
Lay out each flour tortilla on a clean surface and spoon a generous amount of your cream cheese and chocolate mixture right into the center. Then, top that with freshly sliced strawberries for a refreshing contrast. The combination may look simple, but once rolled and fried, it transforms into something magical.
Step 3: Roll and seal
Gently fold the sides of the tortilla over the filling to enclose it, then start rolling tightly from the bottom edge upward. This tight roll ensures nothing leaks out during frying and keeps every bite chock-full of filling, which is exactly what you want.
Step 4: Fry the chimichangas
Melt butter in a skillet over medium heat—this is where the magic happens. Place each chimichanga seam side down to prevent unrolling. Fry for about 2 to 3 minutes per side until each one is a golden brown masterpiece with a satisfyingly crispy crunch.
Step 5: Add cinnamon sugar coating
While your chimichangas are frying, mix your granulated sugar and ground cinnamon in a shallow bowl. Once the chimichangas come out of the skillet, immediately roll them in the cinnamon-sugar mixture so the coating sticks just right, adding an irresistible sweet-spicy finish.
How to Serve Chocolate Strawberry Cheesecake Chimichangas Recipe
Garnishes
To elevate your presentation, garnish these chimichangas with fresh strawberry slices. A drizzle of warm chocolate sauce on top can add an extra layer of decadence that’s simply drool-worthy. A sprinkle of powdered sugar is also a lovely option to make them look as good as they taste.
Side Dishes
For a balanced dessert plate, consider serving these with a scoop of vanilla ice cream or whipped cream. The cold creaminess pairs fantastically with the warm, crispy chimichangas, making each bite a perfect harmony of temperatures and flavors.
Creative Ways to Present
Thinking outside the box? Cut the chimichangas into bite-sized pieces and serve them as finger foods at your next party. Arrange them on a platter with small bowls of chocolate sauce, strawberry coulis, or even a tangy raspberry dip. They make an unforgettable crowd-pleasing treat!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll keep their flavor for up to two days, but for the best crispness, plan to enjoy them sooner rather than later.
Freezing
You can freeze these chimichangas before frying. Wrap each one tightly in plastic wrap and place them in a freezer-safe bag. When ready, just thaw them in the refrigerator and then fry fresh. This is perfect for prepping ahead and enjoying this delight anytime.
Reheating
To bring back that crispy texture, reheat leftover chimichangas in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible, as it can make the tortillas soggy and tame the lovely crunch that makes this recipe so special.
FAQs
Can I use regular cream cheese instead of strawberry cream cheese?
Absolutely! Plain cream cheese works well, and you can add a little fresh strawberry puree or jam to mimic the strawberry cream cheese flavor, keeping the balance of tastes right on point.
Is it possible to bake the chimichangas instead of frying?
Yes, baking is a great option if you want a lighter version. Brush the rolled chimichangas with melted butter and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through to ensure a golden, crisp shell.
What chocolate spread works best for this recipe?
Nutella is a classic choice due to its creamy, hazelnut flavor, but any chocolate-hazelnut spread or even plain chocolate ganache will be delicious. Choose a spread you love tasting on its own.
Can I make these gluten-free?
Definitely! Simply substitute the flour tortillas with your favorite gluten-free tortillas. The filling and frying method stay the same, so you won’t lose any of the wonderful flavors or textures.
How do I prevent the chimichangas from leaking while frying?
The key is to roll them tightly and place them seam side down in the skillet first. This seals the edges and prevents the filling from escaping. Frying over medium heat also helps them crisp up quickly, locking everything inside.
Final Thoughts
There’s something truly special about sharing a dessert that feels both comforting and exciting, and the Chocolate Strawberry Cheesecake Chimichangas Recipe does just that. Whether you’re making a sweet surprise for family or wow-ing guests at a gathering, these crispy, creamy, fruity treats will win hearts every time. Give this recipe a try and watch how quickly these chimichangas disappear!
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Chocolate Strawberry Cheesecake Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these decadent Chocolate Strawberry Cheesecake Chimichangas, combining creamy strawberry and chocolate spreads with fresh strawberries, wrapped in crispy fried flour tortillas and coated in cinnamon sugar for a perfect dessert treat.
Ingredients
Main Ingredients
- 8 pieces flour tortillas
- 8 ounces strawberry cream cheese spread or plain cream cheese
- 1 cup chocolate spread (Nutella, Hershey’s, etc.)
- 1 pound fresh strawberries (trimmed and sliced)
For Frying and Coating
- 2 tablespoons butter (for frying)
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Filling: In a mixing bowl, combine the strawberry cream cheese spread and chocolate spread. Mix until well blended and smooth, creating a rich and creamy filling.
- Assemble the Chimichangas: Lay out your flour tortillas on a clean surface. Spoon a generous amount of the cream cheese and chocolate mixture onto the center of each tortilla, then top with fresh sliced strawberries.
- Roll the Tortillas: Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to the top to securely enclose the filling.
- Heat Butter: In a large skillet, melt the butter over medium heat until it is hot and ready for frying.
- Fry Chimichangas: Carefully place the rolled chimichangas in the hot skillet seam side down. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.
- Prepare Cinnamon Sugar: While frying, combine the granulated sugar and ground cinnamon in a shallow bowl to make the coating mixture.
- Coat Chimichangas: Once the chimichangas are golden brown, remove them from the skillet and immediately roll them in the cinnamon-sugar mixture to coat evenly.
- Serve: Place the coated chimichangas on a serving plate and garnish with additional sliced strawberries and a drizzle of chocolate sauce if desired for extra indulgence.
Notes
- You can use plain cream cheese if strawberry cream cheese spread is unavailable, but adding fresh strawberries is crucial for flavor.
- Be careful when frying to avoid burning the tortillas; medium heat is best.
- The chocolate sauce drizzle is optional but adds a lovely finishing touch.
- Serve warm for the best texture and flavor experience.
