Cherry Cheesecake Chimichangas Recipe

Step 5: Serve

1. Top with cherries: Serve the chimichangas warm, topped with cherry pie filling.
2. Optional: Add a dollop of whipped cream on top for extra decadence.

Tips for Success

• Tortilla Choice: Flour tortillas work best for this recipe because they’re soft and pliable. Corn tortillas can be used, but they may crack when rolled.
• Baking Option: If you prefer a healthier option, you can bake the chimichangas. Brush them lightly with melted butter and bake at 350°F (175°C) for 15-20 minutes until golden brown.
• Variations: Feel free to experiment with different fillings, such as chocolate or strawberry cheesecake, by swapping out the cherry topping for your favorite fruit filling.

Storage Instructions

• Refrigerate: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze unfilled chimichangas for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw before filling and frying.

Serving Suggestions

Pair these Cherry Cheesecake Chimichangas with:

• Vanilla Ice Cream: A scoop of vanilla ice cream complements the flavors perfectly.
• Chocolate Sauce: Drizzle with chocolate sauce for an indulgent treat.

Enjoy making and sharing these Cherry Cheesecake Chimichangas! They are a fun and delicious way to satisfy your sweet tooth. If you have any questions or need more variations, feel free to ask!