Coffee and Dessert

This past spring we traveled out to Wisconsin and spent a night in Toledo, OH. While there we went to El Tipico Mexican Restaurant.  After a great meal we decided to get dessert to go for later in the evening. We chose their Sweet Chimi - a sugar and cinnamon Chimichanga filled with strawberries and cheesecake. It was absolutely delicious! I knew when I came home that I would have to try my own variation to share with others. Below is what I came up with and it was a big hit.

Sweet Chimichanga
 
8" Flour Tortillas
Sliced Strawberries or a good Strawberry Preserve
Cream Cheese
Cinnamon and Sugar Combined
Canola Oil
 

 Make sure the tortilla is room temperature so it will fold easily. Spread a generous amount of cream cheese and berries or preserves in the center of the tortilla and then wrap to close. Place the Chimichanga in hot canola oil and cook on one side briefly to brown and then turn and brown other side. Remove from the oil and place on paper towel lined plate. Immediately sprinkle both sides with the cinnamon and sugar mixture. Serve with whipped cream or vanilla ice cream. May also use berries on top or chocolate syrup. Other berries such as raspberries, blackberries or blueberries may be used for other variations. Enjoy!! 

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