Quince and manchego cheese dessert chimichangas are one of those desserts that look and taste like you spent a lot of time in the kitchen, but in reality, this super easy dessert takes only a few minutes to make. Ate de membrillo (quince paste) is a popular Mexican candy with a firm, jelly-like texture. When baked or fried, quince paste melts into a buttery soft delicacy. These dessert chimichangas made with slices of sweet quince paste and melted manchego cheese wrapped in a golden fried flour tortilla coated with cinnamon sugar are an irresistible sweet treat. During the summer, I like to serve dessert chimichangas topped with a scoop of vanilla ice cream or a big dollop of whipped cream.
Combine the granulated sugar and ground cinnamon in a small bowl; set aside.
Heat flour tortillas on a comal or griddle over low heat for 30 seconds per side until soft and pliable.
Place 1 slice of quince paste down center of each flour tortilla. Top with 3 tablespoons of shredded manchego cheese. Fold in sides of the tortilla to prevent filling from spilling out and roll up tortillas tightly like a burrito.
Heat about 1-inch of vegetable oil in a medium skillet over medium-high heat. Fry chimichangas 2 to 3 at a time, for about 30 seconds per side, until golden and crisp. Transfer fried chimichangas to a paper towel lined plate to drain excess oil. Repeat with remaining chimichangas.
Roll the fried chimichangas in the cinnamon-sugar mix.
Serve warm with a drizzling of Mexican cajeta, dulce de leche, or caramel sauce.
Quince paste is sold in 24.7 ounce round cans in the Latin foods aisle of your local supermarket. This recipe uses about half a can of quince paste. Refrigerate leftover paste in an airtight container. Serve slices of leftover quince paste with cheese and crackers for a quick and delicious snack.