Name: Sweet Cheese and Raspberry Jam Chimichanga
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups wheat flour, 400 g, for the tortillas; 1/4 cups butter, soft, for the tortillas; 1 teaspoon salt, for the tortillas; 1 teaspoon baking powder, for the tortillas; 1 cup milk, warm, for the tortillas; 2 cups Raspberries Berries Paradise®; 1/2 cups sugar; 1 teaspoon lime juice; 1/2 teaspoons cinnamon powder; 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.