Description
A delightful blend of crispy and creamy, these strawberry cheesecake chimichangas are a dessert lover’s dream! With a crunchy exterior, velvety cheesecake filling, and the sweet burst of strawberries, they’re perfect for any occasion.
Ingredients
Scale
- 4 large flour tortillas
- 8 oz (225g) cream cheese, softened
- 2 tbsp sour cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1 cup vegetable oil (for frying)
- ½ cup granulated sugar (for coating)
- 1 tsp ground cinnamon
Instructions
- Prepare the filling: In a bowl, mix softened cream cheese, sour cream, sugar, and vanilla extract until smooth. Gently fold in the diced strawberries.
- Assemble the chimichangas: Lay a tortilla flat and spoon 2–3 tablespoons of the filling into the center. Fold in the sides, then roll tightly like a burrito. Secure with toothpicks if needed.
- Heat the oil: In a frying pan, heat the vegetable oil over medium heat. Test the oil by dropping in a small piece of tortilla—if it sizzles, it’s ready.
- Fry the chimichangas: Fry 1–2 chimichangas at a time for 2–3 minutes per side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Coat with cinnamon sugar: In a shallow dish, mix the sugar and cinnamon. While the chimichangas are still warm, roll them in the mixture until fully coated.
- Serve and enjoy: Serve warm with optional whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla ice cream.
Notes
- Secure the Chimichangas Tightly: Ensure the tortillas are rolled snugly and secured with toothpicks to prevent the filling from leaking while frying.
- Control the Oil Temperature: Maintain medium heat when frying to achieve a golden, crispy exterior without burning or absorbing too much oil.
- Use Fresh Strawberries: Fresh, diced strawberries add the best flavor and texture. If using frozen strawberries, thaw and pat them dry to avoid excess moisture in the filling.
- Prep Time: 15 MIN
- Cook Time: 10 MIN