This month marks a year that I have lived in Arizona (not counting the four that I lived here when I was a teenager). It’s really interesting how different my perspective is as an adult versus what I thought of this state when I was fifteen. Instead of moaning about how barren, dry and hot it is, I have noticed the friendliness of the people, the down-home-ed-ness (another original word I am adding to the dictionary of Anna Johnson), and of course, the cuisine. I ventured into one of the neighborhood Carnecerias (meat markets) this weekend with my Spanish speaking brother. It was a tiny little place filled to the brim with goodies. We ended up leaving with some milanesa style beef and a fresh pineapple. What I am interesting in trying, though, is nopales (cactus!).
So it stands to reason that I have incorporated Southwestern cuisine into my menu. I even think about it when it comes to cheesecake! Look at these sweet treats, filled with cream cheese and cherry pie filling, they are more like a crepe than an enchilada, but because of the tortillas, they get filed under enchilada…or even burrito.
1. Info for Cherry Cheesecake Dessert Enchiladas
- Cook Time: 40 mins
- Total Time: 1 hr 10 min
- Servings: 8
- Calories: 230 kcal
2. Ingredients for Cherry Cheesecake Dessert Enchiladas
- 10 8inch flour tortillas
- 1 cup sugar
- 1 tsp vanilla
- 1 8 ounce cream cheese
- 1 can cherry pie filling
- 1 tsp cinnamon
- Bring butter, water, and sugar to a boil in a saucepan.
- Remove from heat and stir in vanilla.
- Put aside.
- Spread a little less than a tablespoon of cream cheese on each tortilla.
- Divide the pie filling between the tortillas and spoon down the center of each.
- Roll them up like a jelly roll.
- Place them in a a prepared 9 X 13 pan.
- Pour the sugar-water mixture evenly over the tortillas.
- Mix the remaining cinnamon and sugar and sprinkle liberally over the tortillas.
- Bake, covered at 350 degrees for 20 minutes, then uncover and bake 10 more minutes or until bubbly.