Description
Strawberry Cheesecake Chimichangas are a delicious and crispy dessert filled with creamy cheesecake and fresh strawberries, coated in cinnamon sugar.
Ingredients
- 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 fresh strawberries
- Vegetable oil for frying
- For the Coating:
- 1 tablespoon cinnamon
- 1/3 cup sugar
- For Serving:
- 1 cup sliced fresh strawberries
Instructions
- In a bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth. Gently fold in the 3/4 cup of sliced strawberries, making sure not to mash them too much.
- Divide the filling evenly among the 6 tortillas. Spread the filling in the lower third of each tortilla, then fold in the sides and roll it up like a burrito. Secure each chimichanga with toothpicks to hold it in place during frying.
- Combine the sugar and cinnamon in a shallow bowl and set aside.
- Heat about 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, cooking for about 2-3 minutes, flipping as needed until they’re golden brown and crispy.
- Drain the chimichangas briefly on a paper towel-lined plate. While they are still hot, roll them in the cinnamon-sugar mixture to coat evenly.
- Remove the toothpicks and serve the chimichangas with fresh sliced strawberries on the side. Enjoy!
Notes
- Make sure the oil is hot enough before frying to ensure crispy chimichangas.
- Use fresh and firm strawberries for the best results.
- Be gentle when folding the strawberries into the cream cheese mixture to avoid mashing them.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: -
- Sodium: -
- Fat: -
- Saturated Fat: -
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: -
- Fiber: -
- Protein: -
- Cholesterol: -
