Yes, yes! Strawberry Cheesecake Chimichangas ! I didn’t say anything wrong! 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.
STRAWBERRY CHEESECAKE CHIMICHANGAS
Cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon-sugar.
Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.
In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
Don’t forget to remove all toothpicks from the chimichangas!!!