This delicious and crispy 4-Berry Chimichanga is a quick and easy dessert that brings together creamy cheesecake filling, sweet berry preserves, and a golden, sugary crunch. Perfect for a weeknight treat or a special brunch, you can use any berries you have on hand. Serve it warm with whipped cream and extra jam for the ultimate indulgence!
Recipe Ingredients:
- 8 ounces cream cheese, softened
- 2 tablespoons four-berry preserves, plus more for serving
- Four 6-inch flour tortillas
- 2/3 cup sugar
- 2 limes, zested
- Vegetable oil, for frying
- 2 cups mixed strawberries, raspberries, blueberries and blackberries, for garnish
- Canned whipped cream, for serving
How To Make 4-Berry Chimichangas?
- Mix the Filling: In a small bowl, combine the cream cheese and four-berry preserves until smooth.
- Fill and Roll: Lay out the tortillas and spread a quarter of the cream cheese mixture in the center of each, leaving a 2cm (3/4-inch) border. Fold in two opposite sides and roll tightly to form a small burrito.
- Prepare the Sugar Coating: On a small plate, mix the sugar and lime zest together.
- Heat the Oil: Pour about 2.5cm (1 inch) of vegetable oil into a large skillet and heat to 165°C (325°F).
- Fry Until Golden: Carefully place the chimichangas in the hot oil and fry until golden brown, about 1 to 2 minutes per side. Remove from the oil and immediately toss in the lime sugar.
- Serve and Enjoy: Serve warm, topped with fresh mixed berries and whipped cream. Add an extra spoonful of berry preserves on the side for dipping!
Recipe Tips:
- Seal the tortillas well : Use a little water or beaten egg on the edges before rolling to keep them from opening while frying.
- Check the oil temperature : The oil should be 165°C (325°F). If it’s too hot, the chimichangas will burn outside and stay soft inside. If too cold, they’ll absorb too much oil and turn greasy.
- Use full-fat cream cheese : This makes the filling extra creamy and rich. Low-fat versions can make it runny when heated.
- Roll them tightly : Loose chimichangas may unroll during frying. Make sure to tuck in the sides before rolling to keep everything secure.
- Fry in batches : Don’t overcrowd the pan, or the oil temperature will drop, making them soggy instead of crispy. Cook 1-2 at a time for the best results!
How To Store & Reheat Leftovers?
Let the leftover 4-Berry Chimichangas cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days. For best texture, enjoy them cold or at room temperature.
Nutrition Facts
- Calories: 700
- Total Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 400mg
- Potassium: 150mg
- Total Carbohydrate: 85g
- Dietary Fiber: 3g
- Sugars: 45g
- Protein: 9g
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4-Berry Chimichangas
Description
This delicious and crispy 4-Berry Chimichanga is a quick and easy dessert that brings together creamy cheesecake filling, sweet berry preserves, and a golden, sugary crunch. Perfect for a weeknight treat or a special brunch, you can use any berries you have on hand. Serve it warm with whipped cream and extra jam for the ultimate indulgence!
Ingredients
Instructions
- Mix the Filling: In a small bowl, combine the cream cheese and four-berry preserves until smooth.
- Fill and Roll: Lay out the tortillas and spread a quarter of the cream cheese mixture in the center of each, leaving a 2cm (3/4-inch) border. Fold in two opposite sides and roll tightly to form a small burrito.
- Prepare the Sugar Coating: On a small plate, mix the sugar and lime zest together.
- Heat the Oil: Pour about 2.5cm (1 inch) of vegetable oil into a large skillet and heat to 165°C (325°F).
- Fry Until Golden: Carefully place the chimichangas in the hot oil and fry until golden brown, about 1 to 2 minutes per side. Remove from the oil and immediately toss in the lime sugar.
- Serve and Enjoy: Serve warm, topped with fresh mixed berries and whipped cream. Add an extra spoonful of berry preserves on the side for dipping!
Notes
- Seal the tortillas well : Use a little water or beaten egg on the edges before rolling to keep them from opening while frying.
- Check the oil temperature : The oil should be 165°C (325°F). If it’s too hot, the chimichangas will burn outside and stay soft inside. If too cold, they’ll absorb too much oil and turn greasy.
- Use full-fat cream cheese : This makes the filling extra creamy and rich. Low-fat versions can make it runny when heated.
- Roll them tightly : Loose chimichangas may unroll during frying. Make sure to tuck in the sides before rolling to keep everything secure.
- Fry in batches : Don’t overcrowd the pan, or the oil temperature will drop, making them soggy instead of crispy. Cook 1-2 at a time for the best results!
4-Berry Chimichangas