Strawberry Cheesecake Chimichangas

I have an air fryer and I’m always looking for a new ways to use it. We love dessert and these Strawberry Cheesecake Chimicangas fit the bill for satisfying our sweet tooth. They remind me of hand pies that my great grandmother used to make, but without all of the oil. If you don’t own an air fryer then you can still make these using your oven. I will include the instructions below.

Chimicahangas are delicious deep fried burritos and they taste great, but I don’t love to deep fry food very often. By using my air fryer, I get the best of both worlds, delicious flavor and crispy texture with far less grease involved in the making.

I tried strawberries for this recipe because they looked so perfect and sweet at the store, but it would be delicious with any fruit. I’ve already started planning out my next Chimicanga fruit filling, homemade apple pie filling.

Speaking of pie filling, it would be an amazing substitute for the fresh fruit that I’ve used so feel free to swap it in these Strawberry Cheesecake Chimicangas. You can find it in the cake mix aisle at your grocery store. I would add a little water to part of it to thin it for the dipping sauce, and warm it slightly.

To save on calolries I lightly spray the flour tortilla all over with cooking spray, and then as soon as it comes out of the air fryer, I brush a little melted butter all over the chimicanga and then roll it in the cinnamon sugar mixture.

I made four of these Strawberry Cheesecake Chimichangas, but there were only two of us to eat them that day, so I put the leftovers in the refrigerator. Lhater that evening after dinner we ate them cold and tey tasted absolutely delicious so I definitely recommend trying them out chilled too.

I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest.

Ingredients:

• 4 burrito size flour tortillas
• 1 block of cream cheese, softened
• 2 Tbsp. of sour cream or plain Greek yogurt
• 1 Tbsp. of sugar
• 1 teaspoon of vanilla extract
• 1/4 tsp. of salt
• 1 cup of diced strawberries (sweetened if needed with 1 – 2 tsps. of sugar)
• 3 Tbsp. of strawberry jelly or use some of the compote below
• cooking spray

For the cinnamon sugar:

• 1/2 Tbsp. of cinnamon
• 1/4 cup of sugar
• 1 Tbsp. of melted butter (for brushing on the fried chimichangas before they are rolled in the cinnamon sugar mixture)

Strawberry Compote for dipping:

• 1 & 1/2 cups of diced strawberries
• 1 tsp. of sugar
• 1/2 cup of water
• 1 Tbsp. of cornstarch

Extra strawberry slices if desired

Directions:

Make the strawberry filling by mixing the 1 cup of diced strawberries, block of softened cream cheese, 2 Tbsp. of sour cream, 1 Tbsp. of sugar, 1 tsp. of vanilla extract and 1/4 tsp. of salt in a bowl.  Set aside

Mix the cinnamon and sugar together on a plate or in a shallow dish and set aside.

Make the strawberry compote in a pot on the stove by cooking 1 & 1/2 cups of diced strawberries with 1 tsp. of sugar over medium heat for 3 -4 minutes.  Break the strawberries up a little by mashing them with a fork.  Mix the cornstarch and water together and add it to the pan and bring the mixture up to a boil.  Cook it until the strawberry compote is thickened but not too thick so that it can’t be drizzled onto the plate.  Remove the pan from the heat.  (Note – if it thickens too much add a little more water before allowing it to cool)

Warm the air fryer up to 390 degrees Fahrenheit.

Melt the butter that will be brushed on the air fried chimichangas.

Assemble the chimichangas by adding a few Tbsp. of the cream cheese filling towards the bottom of the flour tortilla. I picture the filling being divided into four equal portions to know how much to use since this recipe is for 4.  Add a few strawberry slices on top of the filling, and then a little of the strawberry jelly or strawberry compote (I warm the jelly in the microwave slightly to make it easier to spread).  Wrap the tortillas up burrito style and spray them all over with cooking spray.

Cook the Strawberry Cheesecake Chimichangas for 4 minutes and if necessary add 1 more minute until the desired level of crispness is reached.  4 minutes was perfect for me.  Remove the chimichangas and brush the outer layer with a little melted butter and then immediately roll them in the cinnamon sugar.

Serve with the stawberry compote for dipping.

Alterations for oven baked chimichangas.  Preheat your oven to 400 degrees Fahrenheit.  Place the lightly sprayed chimichangas on a foil lined sheet pan.  Bake them for 4 minutes and then flip and bake for another 4 minutes.  Broil if desired for a crispier tortilla.  Remove from the oven, brush with melted butter and then roll in the cinnamon sugar.  All ovens bake differently so keep an eye on them so that they don’t burn, and if you’re oven doesn’t crisp the chimichangas at the 8 minute mark bake them for a few more minutes.

Additional Photos: