Strawberry Cheesecake Chimichangas

Spring is the perfect time to indulge in desserts made with strawberries. This time of year they are plentiful, big, juicy and ripe! This strawberry cheesecake chimichanga is a playful twist on the traditional Mexican chimichanga. 

Fresh strawberries come together in a delicious strawberry coulis and adorns the sweet crunchy tortilla dusted with cinnamon and sugar and filled with sweet creamy cheesecake filling.  This unique dessert is the perfect ending to a delicious meal.

This all starts with fresh strawberries. After the strawberries have sat in orange juice and sugar they are blended to create a strawberry coulis. 

A hint of cheesecake filling  peaking out.

Cinnamon, Sugar, Strawberry Coulis = Delicious!

I hope you don't need more convincing

Ingredients

1 8 oz block of cream cheese, softened
5 Tablespoons powdered sugar
2 teaspoons vanilla
1/2 tsp cinnamon
4 flour tortillas (soft taco size)
1 quart strawberries, washed and sliced

½ cup orange juice
1/2 cup granulated sugar

2 to 4 cups canola oil, for frying
*toothpicks, for securing
*additional mix of cinnamon and sugar, for sprinkling (about 1/4 cup sugar and 2 tsp cinnamon, mixed)

Directions

Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes. 

After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use. 

Pour oil in a deep sided fry pan and heat over med/high heat. While oil is heating, mix together the softened cream cheese, powdered sugar, and vanilla in a small mixing bowl. Mix by hand or until smooth.  Spoon about 1/4 cup of cheesecake mix on to the middle of the tortilla. Fold and tuck to form a burrito, making sure filling stays inside. Secure with 1-2 toothpicks along the seam. Place chimichangas into the oil. Sprinkle lightly with cinnamon and sugar and lightly fry. Remove from oil sprinkle with additional cinnamon sugar and drain on paper towel.

Spoon strawberries  and fresh strawberry coulis over each chimichanga and serve.