We took our classic Bean Chimichangas and made them into a decadent dessert with a cheesecake twist!
We Love Fried Desserts!
It’s no secret I’m a huge fan of fried desserts! From our famous Churro Recipe to our Sopapillas, we have it all. To add to our ever-growing Mexican desserts list, it was only natural we create a sweet version of our popular Arizona Bean Chimichangas (or fried Burrito). Not only are these chimis incredibly delicious (and addicting), but they pair perfect with any of your Mexican dinner spreads! Why we love these:
That wow factor. This unique cheesecake dessert has a crispy shell and creamy center that will amaze your guests! Fresh fruit. Like a traditional cheesecake, top this chimi cheesecake with your favorite fresh fruits like strawberries, raspberries, or blueberries! Next-level sweetness. We also like to pair it with a scoop of Fried Ice Cream or Vanilla Ice Cream for even more deliciousness.
Ingredients
cream cheese sour cream sugar vanilla extract – or almond extract lemon zest strawberries – or your favorite type of berry flour tortillas – Homemade Tortillas or store-bought oil – Use an oil with a high smoking point like vegetable or canola oil. cinnamon whipped topping or Whipped Cream
Just fill & fry!
Storing Tips
Make ahead of time. Prepare these a few hours before frying them. Roll the chimichangas and secure them with a toothpick. Place them together in a pan covered with plastic wrap. Keep in the fridge until you’re ready to fry. Prepare the creamy cheesecake filling and keep it in the fridge for 1-2 days before rolling it in the tortillas. STORE. Chimichanga cheesecakes are best when eaten right away, but if you happen to have leftovers, refrigerate them in an airtight container or wrapped tightly with plastic wrap. They are easy to re-warm in the oven, but they’ll lose some of their initial crunch.
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