Turtle Chimichangas Dessert
Indulge your sweet tooth with this irresistible Turtle Chimichangas Dessert—a decadent twist on a classic treat! These golden, crispy fried tortillas are stuffed with a luscious filling of sweetened cream cheese, crunchy pecans, and gooey caramel sauce, then rolled in a warm cinnamon-sugar coating for a delightful crunch in every bite. Topped with drizzles of melted chocolate and even more caramel, these handheld desserts are the ultimate combination of creamy, crunchy, and chocolatey. Perfect for impressing guests or satisfying your own dessert cravings, this easy-to-make recipe is ready in just 25 minutes and pairs beautifully with a dollop of whipped cream. Whether you’re hosting a dinner party or treating yourself to something special, these turtle chimichangas are guaranteed to be a show-stopping hit!
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Recipe Information
Ingredients
- 4 pieces flour tortillas
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 0.5 cup caramel sauce
- 0.5 cup semisweet chocolate chips, melted
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 cups vegetable oil, for frying
- as desired whipped cream (optional, for topping)
- as desired extra caramel sauce (optional, for drizzling)
- as desired extra chocolate sauce (optional, for drizzling)
Instructions
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spread about 2-3 tablespoons of the cream cheese mixture onto the center of each flour tortilla, leaving a 1-inch border at the edges.
Sprinkle 2 tablespoons of chopped pecans over the cream cheese filling, then drizzle with about 1 tablespoon of caramel sauce.
Fold the sides of the tortilla over the filling and then roll it tightly from bottom to top to create a burrito-like shape. Secure the seam with a toothpick if needed.
In a small bowl, mix the granulated sugar and ground cinnamon together. Set aside.
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Carefully place each chimichanga into the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy.
Using a slotted spoon, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
While still warm, roll each chimichanga in the cinnamon sugar mixture until fully coated.
Drizzle the warm chimichangas with melted chocolate and additional caramel sauce, if desired.
Top with whipped cream and extra pecans for garnish before serving.
Nutrition Facts
Calories |
10237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 941.7 g | 1207% | |
| Saturated Fat | 197.6 g | 988% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 460.5 g | 167% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 349.0 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 766 mg | 59% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
