Description
Strawberry Cheesecake Chimichangas are crispy, golden tortillas filled with a creamy strawberry cheesecake mixture, fried to perfection and coated in cinnamon sugar.
Ingredients
Scale
- 6 (8-inch) soft flour tortillas
- 8 oz cream cheese, room temperature
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 3/4 cup sliced strawberries
- Vegetable oil for frying
- 1 tablespoon cinnamon
- 1/3 cup sugar
- 1 cup sliced strawberries (for serving)
Instructions
- In a bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth. Fold in 3/4 cup of sliced strawberries.
- Divide the filling evenly among the tortillas, spreading it in the lower third. Fold the sides toward the center and roll into burritos. Secure with toothpicks.
- Mix the cinnamon and 1/3 cup sugar in a shallow bowl and set aside.
- Line a plate with paper towels for draining.
- Heat 2 to 2 1/2 inches of vegetable oil in a saucepan over medium-high heat until it reaches 360ºF.
- Fry the chimichangas in batches for 2–3 minutes until golden brown and crispy, flipping as needed.
- Drain briefly on the paper towels, then roll in the cinnamon sugar mixture while still warm.
- Remove all toothpicks before serving with additional sliced strawberries.
Notes
- Ensure the oil is at the right temperature to avoid greasy or undercooked chimichangas.
- You can use other fruits like raspberries or blueberries in place of strawberries.
- Chill the filling slightly for easier spreading.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 15g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg