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I’m all about quick and easy – throw in affordable and you have my full attention. These Avocado Lime Cheesecake Chimichangas look like they took a while, but in all reality, I had them finished in about 30 minutes. Served warm, they are AH-MAZING with a light dusting of cinnamon sugar and my super-simple strawberry dip. They are a great way to impress guests at your next Publix Old El Paso #SummerFiesta! I’m going to show you how ridiculously simple these are to make and while you are here, enter to win $50 PayPal cash. It’s a win-win!

Thanks to the help of Old El Paso and Avocados from Mexico, I was able to cut way down on my prep time. This makes a huge difference when you are craving something sweet! I enjoy making tortillas from scratch but Old El Paso’s flour tortillas are so convenient (I picked them up on my last trip to Publix!) It’s hard not to reach for them when making Latin inspired dishes. I’ve also never bought an Avocado From Mexico that I didn’t love. Right now, you can save BIG with coupons from Publix to create your ultimate #SummerFiesta. Be sure to grab your coupon to save $1 on three Old El Paso products, while supplies last.

These chimichangas would be a great accompaniment to my Tiny Taco Bites recipe that I posted back in April. Also, if you are looking for even more mouth-watering recipes, check out Old El Paso and Avocados From Mexico for some quick and easy meal ideas.

Avocados are a great substitute for fats in so many recipes. I replaced part of the mascarpone cheese filling with an Avocado from Mexico. They have a mellow flavor so I amplified the taste with fresh lime juice and zest. The strawberry dipping sauce balances everything out with a note of fruity sweetness.

Let’s make some chimichangas!

Firstly, prepare your avocado. I’ve literally done this THOUSANDS of times when I worked at Latorre’s Latin restaurant. This is the quickest, easiest way to prep an avocado. Cut lines horizontally and diagonally then use a spoon to scoop it out into your bowl. You should have about 1/2 cup.

I used a potato ricer to get the texture smooth as possible. This is totally optional but great if your avocado isn’t fully ripe.

Add the mascarpone cheese, pinch of salt, lime juice, and zest to a bowl along with your puréed avocado. Mix to combine then slowly add in the sugar so that it dissolves. Stir in the vanilla and refrigerate this until ready to use.

Now would be a good time to make the strawberry dipping sauce. Simply wash, core, and dice the strawberries and add them to a small pot with the sugar. Boil gently for about 10 minutes and use a potato masher to help them release their juices.

Strain the strawberries through a sieve and skim off any foam. (I usually eat this, it is soooo good!) Return the pot to the stove, add a squeeze of lemon juice, and boil gently until reduced and thickened. Remove the pot from the heat and stir in the vanilla extract. Keep in mind, it will thicken up some more in the refrigerator.

When you are ready to assemble the chimichangas, place 2 small spoonfuls onto your Old El Paso flour tortilla. Roll up the bottom part of the tortilla and tuck in both sides. Continue to roll until you reach the top. If you add too much filling, it will ooze out onto your work surface or into your frying oil. This will ruin your oil if you want to strain it and use again.

Pin each tortilla with a toothpick and fry in peanut oil that is 360°F. Do this in batches returning the oil to temperature before starting again. Fry them until they are golden brown, about 2 minutes per side, rolling them over so it is evenly browned. I prefer (and recommend) to use cast iron when frying food.

Frying is a method of cooking that utilizes steam that is trapped inside of the food. When you fry at the correct temperature, oil doesn’t penetrate the food. If your chimichangas are greasy, the oil wasn’t at the correct temperature. I could barely tell that these were deep-fried when I removed them from the oil, they appeared baked from the lack of grease on the paper towels. BUT then we proceed with the next step, adding butter :P (Everything in moderation, I say) Remove the toothpicks and brush on a thin coating of butter. Roll in the cinnamon sugar mixture and repeat until all chimichangas are coated.

Serve warm with the strawberry dipping sauce!

Now for the $50 PayPal GIVEAWAY! Enter using the widget below for your chance to win!







Old El Paso/Avocados from Mexico $50 PayPal Giveaway



Avocado Lime Cheesecake Chimichangas 2015-08-09 12:07:16 Write a review Save Recipe Print Ingredients 1 package Old El Paso flour tortillas 1 Avocado from Mexico, diced 1/2 cup mascarpone cheese 1 teaspoon lime juice 1/4 teaspoon lime zest pinch of salt 2 tablespoons sugar 1/4 teaspoon vanilla 1 tablespoon butter, melted Peanut oil, for frying For the Cinnamon Sugar 1/4 cup sugar 2 teaspoons cinnamon For the Strawberry Dipping Sauce 1lb strawberries 1/4 cup sugar 1/4 teaspoon vanilla 1 teaspoon fresh lemon (or lime) juice For the avocado filling In a medium bowl, blend the diced avocado with a hand mixer until it forms a smooth paste. Add the mascarpone cheese, lime juice, lime zest, and salt. Blend again. With the mixer running, add the sugar a little at a time until it is fully incorporated. Mix in vanilla. Refrigerate until ready to use. For the strawberry filling Wash, core, and dice the strawberries. Add them to a small pot with the sugar. Boil gently for about 10 minutes. Once they are soft, use a potato masher to help them release their juices. Strain the strawberries through a sieve and skim off any foam. Return the pot to the stove, add a squeeze of lemon juice, and boil gently until reduced and thickened. Remove the pot from the heat and stir in the vanilla extract. Refrigerate until cool. For the cinnamon sugar Combine cinnamon and sugar in small bowl and set aside. To assemble and cook Place 2 small spoonfuls onto one Old El Paso flour tortilla. Roll up the bottom part of the tortilla and tuck in both sides. Continue to roll until you reach the top. Pin seam with toothpick. In a large pan, heat 1/2" peanut oil to 360F. Cook each chimichanga for 2 minutes a side or until golden. Drain on paper towels. To finish Brush each chimichanga with melted butter and roll in cinnamon sugar mixture. Serve warm with strawberry dipping sauce. By Erin Fesperman Little Emerald Thumb http://www.littleemeraldthumb.com/