Hey, I'm just wondering if any of you have some advice on how to go about making a cheesecake chimichanga...cheesecake filling wrapped in a flour tortilla, deep fried and coated with cinnamon-sugar. I just started a job with a brand new restaurant and my boss REALLY wants these on the dessert menu this weekend. So, I'm wondering, do I bother taking the extra steps to make real cheesecake (w/o crust, of course), or do I just use the "no-bake" type of filling (or just basic cheesecake filling w/o eggs)? I'm thinking this filling should probably be frozen in a metal pan, cut into strips, rolled up and chilled. Or, the filling could be scooped or piped into the tortillas, rolled and frozen (eliminating a couple steps) Also, do you think these should be fried straight from the freezer or thawed (partially) before frying...will the filling leak? By the way, these will be served with Raspberry-Habanero and Orange sauces. Thanks in advance for everyone's advice!!
post #1 of 9
4/29/09 at 12:19pm