This recipe for Apricot Cream Cheese Chimichangas is a perfectly delicious time saver. It not only comes together quickly, but the crispy fried outer tortilla that encases the warm and delicious filling of jam and cream cheese always makes you want to eat more of them than you should. There’s your warning!
Kids especially enjoy them, especially if there’re leftovers that they can just go and grab from the fridge the next day. Even if they’re no longer crispy, and cold, these Apricot Cream Cheese Chimichangas are definitely going to have your kids fight over the last piece.
But if eating them next day, cold, is not your thing, heat them slightly in the microwave and then pop in the toaster for that crisped up crunchy tortilla you’re looking for in the chimichangas. When you make them your regular fat, round, burrito style, you are not able to pop them in the toaster. But! If you make them flat like I do, the problem with them not fitting into the toaster is no longer a problem!
Check out these other Pastry recipes:
- Poached Pears and Nutella Pastries – Pastries with pears and Nutella chocolate.
- Apricot Almond Pastries – Puff pastries filled with cream cheese and apricots.
- Cheesecake Danish Recipe – Desserts filled with a cheesecake filling and lemon glaze sugar.
Apricot Cream Cheese Chimichangas
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This recipe for Apricot Cream Cheese Chimichangas is a perfectly delicious time saver. It not only comes together quickly, but the crispy fried outer tortilla that encases the warm and delicious filling of jam and cream cheese always makes you want to eat more of them than you should.
Author: Marina | Let the Baking Begin
Course: Dessert, Snack
Cuisine: Mexican
Keyword: chimichangas, cream cheese chimichangas
Calories: 223 kcal
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
Ingredients for Strawberry Cream Cheese Chimichangas
- 12flour tortillas
- 1package Cream Cheese
- 3tbspgranulated sugar
- 1tspvanilla extract
- 12tbspApricot Jam(or any other jam)
- Oil for frying
Instructions
How to Make Apricot Cream Cheese Chimichangas
Heat 1 pack cream cheese in the microwave until soft. Add 3 Tbsp sugar & 1 tsp vanilla, mix to combine.
Put a tablespoon of jam in the middle of the flour tortilla, top with a tablespoon of the cream cheese mixture.
Fold the tortilla into a pocket, encasing the liquid filling.
Heat the skillet to medium high with a couple of tablespoons oil.
Place the pockets on the hot skillet and fry for about 30 seconds on each side, until golden.
Recipe Notes
Serve warm or cold, sprinkled with powdered sugar. *Serve right away for a crunchy pocket.
**For the sweet fillings you can use cream cheese/ricotta with a little bit of sugar and vanilla extract or you can combine it with any kind of jam, or you can use the jam/preserve alone.
***For the savory, you can use grated cheese, or add any kind of meat you might have in your fridge.
Another option is to use ground meat, add some chopped onion, freshly pressed garlic, salt & pepper, spread this on a tortilla, fold it in half and fry in a well oiled pan on both sides. These would be called “chebureki” in Russian, or at least they come very close in taste to the real thing 😀
****Savory Option #2, use any kind of ground cooked meat.
*****Savory Option #3, use leftover cooked sauerkraut.
******Savory Option #4, use leftover mashed potatoes.
Nutrition Facts
Apricot Cream Cheese Chimichangas
Amount Per Serving
Calories 223Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 272mg12%
Potassium 87mg2%
Carbohydrates 32g11%
Sugar 14g16%
Protein 3g6%
Vitamin A 255IU5%
Vitamin C 1.7mg2%
Calcium 54mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Marina | Let the Baking Begin
Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...
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Yelena G
Do you use raw tortillas or the ready ones? Thanks
· Reply
I have used both:) they both work just fine, but I think the raw ones take a little longer to cook.,
· Reply
Alina
Just made these today..YUM! Don’t know why I didn’t think of this earlier…thanks for the recipe!:)
· Reply
Isn’t it great when such easy things are this delicious? I always play up on the filling, going from sweet to savory and adjusting it to my liking. You should try egg & bacon inside 🙂
· Reply
nirmani
hi marina,I am srilankan and corrently stay in maldives with my cute son and hubi.thank you for your great recipe.yesterday I made “chebureki” for the breakfast(recipe from nathashaskitchen.com).it was soooo good.I made your sweet version for today breakfast.my 2 1/2 y littleone loved it soooo much.only thing was I have done,instead of using store bought tortillas I used MY HOME MADE TORTILLAS.I think homemade is the BEST.anyway thank you again.you have a great wonderfull blog.
· Reply
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