Get ready for an absolutely irresistible dessert twist! These Chocolate Strawberry Cheesecake Chimichangas take the crisp, golden crunch of a fried tortilla and stuff it with a dreamy combination of sweet cream cheese, fresh, juicy strawberries, and smooth chocolate spread. It’s comfort food dessert at its finest warm, sweet, and perfectly messy.
With a shell dusted in a crackly cinnamon-sugar coating, each chimichanga is filled with a gooey chocolate and creamy strawberry cheesecake core that is simply divine.
Recipe Details
- Flavor Profile: Decadent and sweet. The richness of the chocolate and cream cheese is wonderfully balanced by the fresh, slightly tart strawberries, all wrapped in a warm, fragrant layer of cinnamon and sugar.
- Texture: Excellent textural contrast with a crisp, slightly chewy fried tortilla shell and a gooey, creamy filling that melts slightly when warm.
- Total Active Time: Approximately 15 minutes. This is a very fast-cooking dessert.
- Difficulty Level: Easy. This recipe is straightforward, requiring basic folding and shallow frying skills in a skillet.
What You’ll Need
This delightful dessert requires minimal equipment and just a few simple, yet powerful, ingredients: standard flour tortillas, a buttery cream cheese filling base, fresh strawberries, and two finishing touches a simple cinnamon-sugar coating and a quick drizzle of chocolate.
Ingredient Notes
Using the right ingredients and prepping them correctly is key to ensuring these chimichangas roll up perfectly and fry to a perfect crisp.
- Flour Tortillas – Use the standard size (typically 8 to 10 inches). Smaller, street-taco size tortillas are too small for the filling amount. Ensure they are fresh and pliable to prevent cracking when rolling.
- Cream Cheese – The recipe gives you the flexibility to use a vibrant strawberry cream cheese spread for an extra burst of berry flavor, or traditional plain cream cheese for a more neutral base.
- Strawberries – Make sure your strawberries are sliced thinly. This allows you to stack them and roll the tortilla tightly without tearing the wrapper.
- Butter and Cinnamon-Sugar – The melted butter applied at the end is crucial for the sugar and cinnamon mixture to adhere beautifully and form a sweet, crunchy coating.
Add-ins and Substitutions
You can slightly change the filling and spice profile of these sweet chimichangas to suit any craving:
- Alternate Fruit – Substitute the sliced strawberries with thin slices of banana, or a mixture of raspberries and blueberries.
- Different Spice – For a pumpkin pie flavor, swap the cinnamon for a mix of pumpkin pie spice blend in your sugar coating.
- Enrich the Filling – Add a pinch of powdered sugar to the plain cream cheese if you opt for it, or mix in 1/4 teaspoon of vanilla extract for extra depth.
How to Make Chocolate Strawberry Cheesecake Chimichangas
The process is fast, requiring a quick assembly and a short fry time. Here is the exact method to achieve a crispy, golden dessert.
- Prep the Coating: Combine the granulated sugar and ground cinnamon in a shallow plate or bowl. This will be your dipping station later. Set this mixture aside.
- Fill the Tortillas: Take one tortilla at a time. Spread two tablespoons of the strawberry cream cheese down the center of each tortilla, leaving a margin on all sides.
- Layer the Toppings: Divide the sliced, trimmed strawberries equally and place them in a layer on top of the cream cheese. Top the berries with two tablespoons of chocolate spread.
- Roll Tightly: Fold the two opposing sides of the tortilla in first, then tightly roll the entire tortilla up, just like a burrito, starting from the remaining open side. Ensure the filling is secure.
- Fry the Chimichangas: Heat the 2 tablespoons of butter in a large skillet over medium to medium-high heat. Place the prepared chimichangas into the pan, ensuring the seam side is facing down first. Fry just until the shell is golden brown, about 2–3 minutes per side.
- Finish the Coating: Once golden, remove the chimichangas from the skillet. Brush the ends of the chimichanga and any parts that did not get browned with additional melted butter. This step is important because it helps the cinnamon-sugar mixture to stick.
- Roll and Garnish: Roll the still-warm chimichangas in the cinnamon-sugar mixture until they are fully coated. Drizzle with additional chocolate spread if desired.
- Serve: Serve immediately, or refrigerate for later enjoyment.
Pro Tip: When you’re rolling the chimichanga, make sure the side folds are snug against the filling. This prevents the cream cheese and melted chocolate from oozing out into the skillet while frying.
Recipe Tips
- Consistent Heat: Use a consistent medium to medium-high heat when frying. If the heat is too low, the tortilla will absorb too much butter and become greasy; if it’s too high, the outside will burn before the inside is warmed through.
- Don’t Overfill: Stick to the specified amount of filling (2 tablespoons of cream cheese and 2 tablespoons of chocolate spread, plus the strawberries). Overfilling will make the chimichangas hard to roll and may cause them to split during frying.
- The Second Butter Step: The extra butter applied before rolling in the cinnamon-sugar is essential. The cinnamon-sugar coating won’t adhere properly to the dry parts of the fried tortilla, so make sure to coat every exposed surface with melted butter for a perfectly sweetened crust.
- Warming Up: If the tortillas seem stiff, briefly microwave them for 10-15 seconds before filling; this makes them much more pliable and easier to roll tightly.
FAQs
Q: Can I bake or air fry these instead of frying? A: This recipe is designed specifically for shallow frying to achieve the ideal golden-brown, buttery crispness. While you could try baking or air frying, the texture of the shell would be less rich and may not coat as well with the cinnamon-sugar mixture.
Q: Can I use different chocolate spreads? A: Absolutely. Any creamy hazelnut or chocolate spread will work perfectly in this recipe. Just make sure the spread is soft and easy to spoon before using it in the filling.
Q: How do I prevent the filling from leaking? A: The most important step is to roll the chimichanga tightly, folding the sides inward first, similar to folding a burrito. Also, make sure to fry them seam-side down first to seal the fold with the heat of the pan.
Serving Suggestions
These Chocolate Strawberry Cheesecake Chimichangas are best when served warm, but they pair wonderfully with these additions:
- A scoop of vanilla bean ice cream to provide a cool, creamy contrast.
- A dollop of whipped cream and an extra slice of fresh strawberry.
- A drizzle of caramel sauce or condensed milk for an extra layer of sweetness.
- Serve them alongside a warm cup of coffee or a cold glass of milk.
Make This Recipe in Advance
You can prep these chimichangas ahead of time to make serving even faster. Fully assemble and roll the filled chimichangas, but do not fry them. Place the rolled chimichangas on a plate, cover tightly with plastic wrap, and refrigerate for up to 12 hours. When ready to serve, simply proceed with the frying steps (starting with heating the butter) and finish with the cinnamon-sugar coating. You can also store leftovers wrapped and refrigerated for up to 2 days, though the crispness of the shell will diminish upon refrigeration.
Chocolate Strawberry Cheesecake Chimichangas (Cinnamon-Sugar)
- Total Time: 18 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Chocolate Strawberry Cheesecake Chimichangas are a quick, irresistible dessert featuring a warm, crisp flour tortilla shell dusted in sweet cinnamon-sugar. Each chimichanga is filled with a gooey core of sweet cream cheese, fresh sliced strawberries, and decadent chocolate spread. This comfort-food twist on a classic Mexican dish is fast to make and delivers maximum flavor and texture contrast.
Ingredients
For the Chimichangas
- 8 flour tortillas (regular size)
- 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
- 2 tablespoons butter, plus extra for brushing (about 1/4 cup total)
For the Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Step 1: Prep the Coating
Combine the granulated sugar and ground cinnamon in a shallow plate or bowl and set this mixture aside. This will be your dipping station later.
Step 2: Fill the Tortillas
Take one tortilla at a time. Spread two tablespoons of the strawberry cream cheese down the center of each tortilla, leaving a margin on all sides.
Step 3: Layer the Toppings
Divide the sliced, trimmed strawberries equally and place them in a layer on top of the cream cheese. Top the berries with two tablespoons of chocolate spread.
Step 4: Roll Tightly
Fold the two opposing sides of the tortilla in first, then tightly roll the entire tortilla up, just like a burrito, starting from the remaining open side. Ensure the filling is secure.
Step 5: Fry the Chimichangas
Heat the 2 tablespoons of butter in a large skillet over medium to medium-high heat. Place the prepared chimichangas into the pan, ensuring the seam side is facing down first. Fry until the shell is golden brown, about 2–3 minutes per side.
Step 6: Finish the Coating
Once golden, remove the chimichangas from the skillet. Brush the ends and any parts that did not get browned with additional melted butter. This helps the cinnamon-sugar mixture to stick.
Step 7: Roll and Garnish
Roll the still-warm chimichangas in the cinnamon-sugar mixture until they are fully coated. Drizzle with additional chocolate spread if desired.
Step 8: Serve
Serve immediately for the best warm and crisp experience.
Notes
Preventing Leaks: To prevent the filling from leaking during frying, make sure to roll the chimichangas tightly, folding the sides inward first like a burrito. Always place the seam-side down first in the hot pan to seal the fold with heat.
Make-Ahead Tip: You can fully assemble and roll the filled chimichangas up to 12 hours in advance. Place them on a plate, cover tightly with plastic wrap, and refrigerate. When ready to serve, proceed directly to the frying steps.
Air Fryer Alternative: Although shallow frying is recommended for the best texture, you can air fry them for a lower-fat option. Brush the rolled chimichangas generously with melted butter, then air fry at 375°F (190°C) for 6–8 minutes, flipping halfway, until golden. Proceed with the cinnamon-sugar coating immediately after.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480
- Sugar: 45g
- Sodium: 215mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: chocolate strawberry chimichanga, cheesecake dessert, fried tortilla dessert, quick dessert recipe, nutella strawberries, cinnamon sugar
