Description
Delight in these Strawberry Cheesecake Chimichangas, a crispy and creamy dessert treat featuring a rich cream cheese filling with fresh strawberries, rolled in warm tortillas and fried to golden perfection. Coated in a cinnamon-sugar blend, these chimichangas are perfect served warm with a scoop of vanilla ice cream or drizzled with your favorite sauce.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup diced fresh strawberries
Chimichangas
- 6 flour tortillas (8-inch)
- Vegetable oil, for frying (about 1 inch depth)
Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the filling: In a medium bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Fold in strawberries: Gently fold the diced fresh strawberries into the cream cheese mixture, ensuring they are evenly incorporated without breaking down.
- Assemble the chimichangas: Divide the cheesecake filling evenly among the six flour tortillas, placing it in the center of each. Fold the sides of each tortilla inward and roll up tightly like a burrito to fully encase the filling.
- Prepare the cinnamon sugar: In a shallow bowl, combine the granulated sugar and ground cinnamon, mixing well. Set this aside for coating later.
- Heat the oil: In a deep skillet, pour about 1 inch of vegetable oil and heat it over medium heat until it reaches the appropriate temperature for frying (approximately 350°F or until a small piece of tortilla sizzles on contact).
- Fry the chimichangas: Carefully place the rolled chimichangas seam side down into the hot oil. Fry them in batches if necessary to avoid overcrowding. Cook each chimichanga until golden brown on all sides, about 2 to 3 minutes per side, turning delicately with tongs to maintain shape.
- Drain and coat: Remove the chimichangas from the oil using tongs and place them on paper towels to drain excess oil. While still warm, immediately roll each chimichanga in the prepared cinnamon sugar mixture until evenly coated.
- Serve: Serve the strawberry cheesecake chimichangas warm. For an extra indulgent dessert, top with a scoop of vanilla ice cream or drizzle with chocolate or strawberry sauce, if desired.
Notes
- Make sure the cream cheese is softened for easy mixing and smooth filling texture.
- Handle the chimichangas gently during frying to prevent filling leakage.
- To keep chimichangas warm before serving, place them on a baking sheet in a low oven (around 200°F).
- You can substitute fresh strawberries with frozen but thaw and drain them well before folding into the filling.
- Vegetable oil is preferred for frying because of its high smoke point and neutral flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
