Try these sweet chimichangas with a creamy filling of cheese, cream, and raspberry jam. This is an easy and delicious dessert, especially thanks to the great flavor of Berries Paradise® raspberries.
2 cups cream cheese, in medium cubes and at room temperature
1/2 cups clotted cream
1/4 cups brown sugar
8 burrito-sized flour tortillas
vegetable oil
sugar
cinnamon powder
Raspberries Berries Paradise®
peppermint
Preparation
15 mins
25 mins
Low
For the tortillas: mix the wheat flour, butter, salt, and baking powder on a surface or in a mixer. Then, gradually pour in the warm milk to moisten the dough, which should be soft and workable but not wet. Once well combined, cover with plastic wrap and let it rest for 15 minutes.
Divide the dough into 50 g portions and roll out the tortilla with a rolling pin. Repeat this process until finished.
Cook the Berries Paradise® raspberries with the sugar in a pot for 5 to 8 minutes or until the liquid evaporates. When it reduces or begins to caramelize the sugar, add the lemon juice and cinnamon. Remove the raspberry jam from the heat and let it cool for 1 hour.
Beat the cream cheese in a bowl with a whisk; when it becomes smooth and lump-free, add the cream and brown sugar. Mix until fully combined and set aside in the refrigerator.
To form the sweet chimichanga: fill the raw tortilla with two tablespoons of the cheese and cream mixture, and two tablespoons of Berries Paradise® raspberry jam. Fold the chimichanga from the corners and then wrap it in the opposite direction.
Heat a skillet with oil over medium heat and fry the chimichangas for about 2 minutes, until they are nicely golden brown. Place the sugar and cinnamon on a plate, coat the chimichangas in the mixture, and cover completely. Cut the chimichanga in half and place on a serving plate.
To decorate the sweet cheese and raspberry jam chimichangas, add Berries Paradise® raspberries and mint leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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