There is nothing that makes me happier than a decedent dessert that only takes 15 minutes to prepare start to finish. If you tell me that dessert not only includes, chocolate, cream cheese, and might possibly be fried. I might faint.
.........And fainting is almost what I did when I took a bite of these FRIED Chocolate Cheesecake Chimichangas.
The outside is made up of a Mission Super Soft Flour Tortilla, filled with a sweetened cream cheese filling and dark chocolate chips. How can this be a bad idea?
These are so simple I think it might become an issue. Something this delicious should not be quick to fix, with ingredients I always have on hand. I think I will be frying all sorts of desserts wrapped in flour tortillas late at night.
Once I finished the frying and enjoyed a chimichanga all on it's own. I was floored at how great they were. However I could not stop there.
I just HAD to dump a ton of powdered sugar on top.......
But that was not good enough.... I had to add a strawberry reduction... because what's cheesecake and chocolate without berries?
But wait! That's not all... what can some extra chocolate hurt right?
Chocolate Cheesecake Chimichangas with a Strawberry Reduction Sauce
2 Mission Super Soft Flour Tortillas
4 oz room temperature cream cheese
1/4 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp salt
1/2 cup dark chocolate chips
3 tbs vegetable oil
1 cup frozen strawberries
1 tbs lemon juice
3 tbs granulated sugar
(powdered sugar for dusting and chocolate syrup optional)
In a small mixing bowl mix cream cheese, powdered sugar, vanilla and salt together until smooth. Divide mixture into the center of each tortilla. Top the cream cheese mixture with chocolate chips.
Fold the left and right side of each tortilla in. Then roll from top to bottom creating a burrito.
Heat oil in your fry pan over medium heat. Once the pan is hot, fry each chimichanga seam side down first, and then rotating it on to each side until it is evenly browned. It takes approximately 2 minutes.
Remove each chimichanga and place on a paper towel to drain off any grease.
Meanwhile in a small sauce pan add strawberries lemon juice, and granulated sugar, over medium heat cook until the berries are thawed and the mixture starts to bubble. Using a potato masher mash berries until the mixture resembles a jam. Pour into your serving dish.
Cut each chimichanga in half, drizzle sauce over the tops OR dip each chimichanga in it!
(Disclaimer: This recipe was developed for Mission Tortillas and entered in their IFBC sponsorship contest. This is not a sponsored post however they did provided me with ingredient reimbursement. All opinions expressed are my own)