Banana Cheesecake Chimichangas!


I originally came up with this recipe for the sweet portion of my Pancake Day!  (Crisp, sugary pastry, creamy banana cheesecake filling…) What is pancake day?  I came across this delicious tradition while living in London, and have carried it with me ever since, no matter my country of residence.  (It actually has something to do with shrove Tuesday, but you had me at ‘Pancake Day’)

Banana Cheesecake Chimichangas! Or- Pancake Day recipes


8 oz. cream cheese, softened
1/2 cup powdered sugar/white sugar
1/2 cup mashed banana
1 teaspoon vanilla extract
Semi-sweet chocolate chips
Six 8-inch flour tortillas OR Pancakes/crepes!

1/4 cup vegetable oil, for frying
Cinnamon sugar, for sprinkling


In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, powdered sugar, mashed banana, and vanilla until well-combined. Transfer to freezer to firm

In the meantime, warm up the flour tortillas (or fry the pancakes). Wrap the tortillas in aluminum foil and place in a 350-degree preheated oven, for about 15 minutes.

Remove cheesecake mixture from freezer, and tortillas from oven. Distribute the cheesecake mixture evenly between tortillas, and then sprinkle chocolate chips on top.

Roll each tortilla by folding the edge of the tortilla closest to you over the filling, then folding in the right and left sides towards the center, and finally, rolling up like a burrito.

Add oil to a skillet and heat over medium-low heat. Once the oil is shimmering and hot, place the chimichangas, seam-side down, in the skillet. Fry until golden brown, rotating and flipping to evenly brown all sides.

Transfer chimichangas to a paper towel-lined plate. Sprinkle with powdered sugar and serve warm, with ice cream, of course!

Wine Pairing: I’d suggest a Prosecco to pair with this dessert.  This sparkling Italian white is dry enough to balance out the creamy, sweet dessert.


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