Description
Crispy on the outside and creamy on the inside, these strawberry cheesecake chimichangas are a dessert lover’s dream. Perfect for a dinner party or a cozy night in, they’re indulgent and irresistible!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 4 large flour tortillas
- 1 cup vegetable oil (for frying)
- 1/4 cup granulated sugar (for coating)
- 1 tsp ground cinnamon
Instructions
- Prepare the Filling: In a mixing bowl, combine softened cream cheese, sour cream, granulated sugar, and vanilla extract. Beat until smooth. Gently fold in the diced strawberries.
- Assemble Chimichangas: Lay a tortilla flat and spoon 2–3 tablespoons of the filling in the center. Fold the sides over, then roll up tightly like a burrito. Repeat with the remaining tortillas and filling.
- Fry Chimichangas: Heat vegetable oil in a pan over medium heat. Fry the chimichangas one or two at a time, turning occasionally, until golden brown (about 2–3 minutes per side). Remove and place on paper towels to drain excess oil.
- Coat with Cinnamon Sugar: While still warm, roll the chimichangas in a mixture of sugar and cinnamon until evenly coated.
- Serve: Enjoy warm, with a drizzle of chocolate or strawberry sauce, and a dollop of whipped cream or ice cream for added indulgence.
Notes
- Secure the Chimichanga Wrap: Ensure the tortillas are tightly rolled and edges are sealed to prevent the filling from spilling out during frying. You can use a little water to moisten and seal the edges if needed.
- Monitor Frying Temperature: Keep the oil at medium heat. If the oil is too hot, the tortillas may burn before the filling heats through. If it’s too cool, the chimichangas can become greasy.
- Customizable Sweetness: Adjust the sugar levels in both the filling and coating to suit your taste. For a lighter version, consider substituting sugar with natural sweeteners or reducing the cinnamon-sugar coating.
- Prep Time: 15 min
- Cook Time: 10 min