2.28.2014

Chocolate Banana Cheesecake Chimichangas


Remember how a little less than a year ago, I discovered that I was terrible at rolling chimichangas? Well, I can confidently say that I'm still terrible at rolling chimichangas. I would also like to add one more fact to the books, and that is, I'm even more terrible at frying them.


I'm honestly terrified of frying things period, but I took a risk for this month's Mystery Dish. And while I didn't end up burning myself, I did scorch my chimichangas pretty badly. Thank goodness for powdered sugar. And the one chimichanga that managed to survive the war against hot oil by being the first one in and out of the skillet.


The good news is, looks are usually deceiving, so even though these weren't rolled or fried correctly, they still tasted amazing. Because what combination of chocolate, cheescake, and banana wouldn't taste amazing? It's a match made in taste bud heaven.


Especially when you have these warm, freshly fried, and doused with powdered sugar. It's like carnival food in the comfort of your own home. SO. GOOD.

Chocolate Banana Cheesecake Chimichangas

Yield: 6 chimichangas
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Ingredients:

8 oz. cream cheese, softened
1/2 cup powdered sugar
1/2 cup mashed banana
pinch of vanilla powder (or 1 teaspoon vanilla extract)
Semi-sweet chocolate chips
Six 8-inch flour tortillas

1/4 cup vegetable oil, for frying
Powdered sugar, for sprinkling


Directions:

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, powdered sugar, mashed banana, and vanilla until well-combined. Transfer to freezer to chill for a bit.

In the meantime, warm up the flour tortillas. Wrap the tortillas in aluminum foil and place in a 350-degree preheated oven, for about 15 minutes.

Remove cheesecake mixture from freezer, and tortillas from oven. Lay out all the tortillas on a clean work surface. Sprinkle some chocolate chips in the center of each tortilla. Then, distribute the cheesecake mixture evenly between tortillas, dolloping it on top of the chocolate chips.

Roll each tortilla by folding the edge of the tortilla closest to you over the filling, then folding in the right and left sides towards the center, and finally, rolling up like a burrito.

Add oil to a skillet and heat over medium-low heat. Once the oil is shimmering and hot, place the chimichangas, seam-side down, in the skillet. Fry until golden brown, rotating and flipping to evenly brown all sides.

Transfer chimichangas to a paper towel-lined plate. Sprinkle with powdered sugar and serve warm.


Check out what the rest of the Mystery Dish members whipped up this month!


2. Hummingbird Cake by Baking a Moment
3. Three-Cheese Spinach Squares by The Well Floured Kitchen
4. Easy Pesto Pita Bread Pizzas by Yummy Healthy Easy
5. Minty Pea Prosciutto Toast by Chez CateyLou
6. Pina Colada Cheesecake by Blahnik Baker
8. Pork with Pineapple Fried Rice by I Want Crazy
9. Tropical Green Smoothie by The Dessert Chronicles
11. Pineapple Drop Cookies by I Dig Pinterest
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