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