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Cherry Cheesecake Chimichangas Recipe

Cherry Cheesecake Chimichangas Recipe


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4.8 from 14 reviews

  • Total Time: 18-22 minutes
  • Yield: 6 1x

Description

Indulgent cherry cheesecake chimichangas blend Mexican street food with classic dessert charm. Crispy tortillas cradle a luscious filling of creamy cheese and sweet cherries, promising a delightful culinary adventure you won’t forget.


Ingredients

Scale

Main Ingredients:

  • 6 flour tortillas
  • 1 1/2 cups (360 milliliters) cherry pie filling
  • 8 ounces (226 grams) cream cheese, softened

Filling Ingredients:

  • 1/4 cup (30 grams) powdered sugar
  • 1 teaspoon vanilla extract

Coating and Frying Ingredients:

  • 1/4 cup (50 grams) sugar
  • 1 teaspoon cinnamon
  • Oil for frying

Instructions

  1. Whip cream cheese with powdered sugar and vanilla until velvety and uniform in texture, ensuring no lumps remain.
  2. Lay out tortillas and evenly distribute cream cheese mixture, leaving a small border around the edges for secure folding.
  3. Spoon cherry pie filling precisely in the center of each tortilla, then fold and roll tightly into compact burrito-like parcels, tucking in sides to prevent filling from leaking.
  4. Prepare a skillet with vegetable oil heated to 350°F, creating a consistent medium-high temperature for even frying.
  5. Gently lower chimichangas into hot oil, frying each side for 2-3 minutes until achieving a deep golden-brown exterior and crisp texture.
  6. Remove fried chimichangas and immediately transfer to a cinnamon-sugar mixture, rotating to coat completely for a sweet, aromatic finish.
  7. Allow chimichangas to rest momentarily on a wire rack to drain excess oil before serving warm, ensuring a perfect balance of crispy exterior and creamy interior.

Notes

  • Opt for full-fat cream cheese to ensure a rich, creamy filling that holds its shape during frying.
  • Seal the tortilla edges with a bit of water to prevent the filling from leaking during cooking.
  • Pat the chimichangas dry with paper towels after frying to remove excess oil and maintain a crispy texture.
  • For a lighter version, consider baking the chimichangas at 400°F for 15-20 minutes instead of deep-frying.
  • Prep Time: 10 minutes
  • Cook Time: 8-12 minutes
  • Category: Desserts, Snacks
  • Method: Frying
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 6
  • Calories: 430 kcal
  • Sugar: 30 g
  • Sodium: 280 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 55 mg