These Nutella Banana Cheesecake Chimichangas are the best breakfast for lazy weekends. Soft flour tortillas are filled with banana cheesecake, a dollop of Nutella, almond flakes for a little crunch, and cooked until crisp and golden.
It was not recently ago when I discovered chimichangas. There was a moment, where I experimented with different chimichanga flavors and methods of cooking. But cheesecake chimichangas? That’s a whole other level!
I was basically eating them almost every dinner for the entire week. I’m hitting the gym soon, by the way. 😛
These cheesecake chimichangas are basically very similar to nutella banana crepes but with more crunchy outside!
For savory fillings, I like to bake them until golden brown but for sweet flavors slightly cooked on a skillet and not fried. I never deep fry them as it’s way too unhealthy!
I’m definitely planning to try the Air Fryer method in the future, but if you have done it let me know down below in the comments if this method is any good?
So to take the chimichangas next level, I made them as a dessert too. And what can be better than a combination of Nutella, cheesecake, and banana wrapped up in a warm tortilla and then cooked on a pan for a few minutes until crispy and golden brown?
3 WORDS – Nutella Banana Cheesecake! The taste is mindblowing!
If these cheesecake chimichangas don’t sound amazing to you, then I don’t know what will. Just kidding, it tastes crazy good.
What is a cheesecake chimichanga?
So in short, it’s a Mexican-style crunchy tortilla desserts. Usually made with deep fryign method and dipped in cinnamon sugar coating. Crunchy and stuffed with delicious cheesecake filling!
NUTELLA BANANA CHEESECAKE CHIMICHANGAS RECIPE
Here are the ingredients you’ll require for Nutella Banana Cheesecake Chimichangas, feel free to make either banana or strawberry flavors or even both. Up to you!
- powdered sugar
- banana or strawberries
- cream cheese
- almond flakes
- vanilla extract
- Nutella
- flour tortillas
- vegetable oil
How to make NUTELLA CHEESECAKE CHIMICHANGAS
- In a medium-sized bowl, mash banana with a fork or an electric mixer. Add in powdered sugar, vanilla, almond flakes, and cream cheese. Beat the mixture until well-combined.
- Transfer to freezer for about an hour.
- After an hour you can start warming up the flour tortillas. Wrap the tortillas in aluminum foil and place in a 350 F preheated oven, for 5-10 minutes.
- Next, remove the cheesecake mixture from the freezer. On a clean work surface, lay out one tortilla at a time and spread about 1 1/2 tablespoons of Nutella in the middle as your first layer. Then, distribute the cheesecake mixture evenly on top of Nutella.
- Once done, fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
- In a large skillet over medium heat, warm up a bit of vegetable oil. Once it’s ready, add two rolled up chimichangas, seam-side down. Cook until they become golden brown and slightly crispy on both sides. (about 5 minutes)
- When ready, transfer chimi’s to a paper towel-lined plate to remove the excess oil. Sprinkle with powdered sugar, your choice of toppings, and serve warm. Enjoy!
I hope you enjoy these Nutella Banana Cheesecake Chimichangas!
If you try this recipe, please leave a comment and a star rating below. I’d love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!
Want More Yummy?
Join the TYB Community by subscribing to my newsletter and follow me on Instagram, Facebook, Twitter, and Pinterest to get the latest yummy recipe updates.
Nutella Banana Cheesecake Chimichangas
Ingredients
- 1/2 cup powdered sugar + for sprinkling
- 1 large mashed banana or 1 cup diced strawberries
- 8 oz. cream cheese softened
- 2 tbsp almond flakes optional
- 1 teaspoon vanilla extract
- 4 tbsp of Nutella
- 4 8- inch flour tortillas
- vegetable oil for frying
- your choice of toppings
Instructions
- In a medium-sized bowl, mash banana with a fork or an electric mixer. Add in powdered sugar, vanilla, almond flakes and cream cheese. Beat the mixture until well-combined.
- Transfer to freezer for about an hour.
- After an hour you can start warming up the flour tortillas. Wrap the tortillas in aluminum foil and place in a 350 F preheated oven, for 5-10 minutes.
- Next, remove the cheesecake mixture from the freezer. On a clean work surface, lay out one tortilla at a time and spread about 1 1/2 tablespoons of Nutella in the middle as your first layer. Then, distribute the cheesecake mixture evenly on top of Nutella.
- Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
- In a large skillet over medium heat, warm up a bit of vegetable oil. Once it’s ready, add two rolled up chimichangas, seam-side down. Cook until they become golden brown and slightly crispy on both sides. (about 5 minutes)
- When ready, transfer chimi’s to a paper towel-lined plate to remove the excess oil. Sprinkle with powdered sugar, your choice of toppings, and serve warm. Enjoy!
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Recipe adapted from Confessions of a Confectionista.
DID YOU MAKE THIS RECIPE?
If you made this recipe I would love to see it and share it! Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl.
this ‘pancake’ is so addictive! made this 3 times during holidays ))) love the strawberries filling over banana
Thank you Kaileigh! I’m so glad you loved this recipe.
I hope you enjoy this delicious Mexican Style Cheesecake Chimichangas, can’t wait to hear more of your comments on this! Thank you!
Our family is in love with this recipe now, this one’s a keeper!