Berry Cream Cheese Chimichangas

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My inspiration for these Berry Cream Cheese Chimichangas stems from the strawberry cheesecake chimichangas Applebees served years and years ago. That was my favorite dessert and it seems very few restaurants serve anything similar. Occasionally you will find a Mexican restaurant that will serve it with chocolate and caramel sauce, which is also very good, but I really wanted something with berries.

Mine isn’t quite as cheesecakey, I find actually that it resembles more of a cross between the strawberry cheesecake chimichanga from Applebees and the cheese filled crepes with strawberry sauce from IHOP.

I made mine lower carb and sugar free but that is entirely optional. To make it lower carb you simple swap the regular tortilla for a Mission low carb tortilla (tastes almost exactly the same) and use a sugar alternative for sugar. I used a combination of xylitol and truvia to sweeten mine. If you decide to go with xylitol, make sure you either use powdered xylitol, or dissolve the xylitol into the vanilla and lemon juice first. For the cinnamon sugar I blasted the cinnamon and xylitol in the ninja blender so it was finer. I also used sugar free whipped cream.

Let me tell you that both of my kids went nuts for these Berry Cream Cheese Chimichangas (as did I). It tasted so good they did not even care that it was sugar free. I’m not even convinced that they actually believe it was sugar free.



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Berry Cream Cheese Chimichangas
A cinnamon sugar crispy tortilla surrounds a soft berry cream cheese center. Topped with a mixed berry sauce and whipped cream.
berry cream cheese chimichangas
Cuisine Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
chimichangas
Ingredients
Chimichanga
Cinnamon sugar coating
Berry sauce
Cuisine Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings
chimichangas
Ingredients
Chimichanga
Cinnamon sugar coating
Berry sauce
berry cream cheese chimichangas
Instructions
Cinnamon coating
  1. Mix together cinnamon and sugar or sugar substitute and set aside.
Berry sauce
  1. Heat the frozen berries and sugar or sugar substitute on medium heat until sauce is bubbling and has thickened. Mash a few of the berries as it heats. Set the sauce aside.
Chimichangas
  1. Mix sugar or sugar substitute, lemon juice and vanilla.
  2. Add sour cream and sugar/lemon juice/vanilla mixture to the cream cheese. Blend with a mixer until smooth.
  3. Spoon the cream cheese mixture onto the tortilla and roll up the tortilla, with the ends tucked in. Use 2 or 3 toothpicks to secure the tortilla so the filling does not come out.
  4. Heat the oil over medium to medium high heat (about a 6 on my stove). To determine whether the oil is ready, throw a small piece of tortilla into the oil. It should be frying. If the oil does not react to the piece of tortilla, it isn't hot enough. If the oil immediately browns the piece of tortilla, it is too hot. It should take about a minute to fry on each side. Carefully watch the chimichanga and turn when the first side is done. If it appears to be frying too quickly, turn the heat down. If you are using a fryer, you should be able to completely submerge the chimichanga and not need to flip it.
  5. As soon as both side are fried, remove from oil and turn in the cinnamon sugar to coat.
  6. When you are ready to serve, top each chimichanga with some of the berry sauce and whipped cream.
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