Description
Master Strawberry Cheesecake Chimichangas: learn to make crispy tortillas filled with creamy strawberry cheesecake, rolled in cinnamon sugar!
Ingredients
Scale
- For the Filling
- 16 oz full‐fat cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, diced (plus 1 Tbsp sugar for maceration)
- For the Shell
- 6 large flour tortillas (8‑inch size recommended)
- For Coating & Frying
- 4 Tbsp melted unsalted butter (or oil cooking spray)
- ½ cup granulated sugar
- 1 Tbsp ground cinnamon
- 2 cups neutral‑flavored frying oil (e.g., vegetable or canola)
Instructions
1. Make the Cheesecake Filling
- In a medium bowl, beat cream cheese, sour cream, powdered sugar, and vanilla until smooth.
- Fold in chopped strawberries. Set aside.
2. Assemble the Chimichangas
- Spoon about 2–3 tablespoons of the filling into the center of each tortilla.
- Fold in the sides and roll up tightly like a burrito.
- Optional: Brush edge with melted butter to seal.
3. Fry the Chimichangas
- Heat 1–2 inches of oil in a deep skillet over medium heat (about 350°F/175°C).
- Fry each chimichanga for 1–2 minutes per side, or until golden brown.
- Remove and drain on paper towels.
4. Coat in Cinnamon Sugar
- Mix granulated sugar and cinnamon in a shallow dish.
- Roll warm chimichangas in the mixture until well coated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 6 chimichangas
- Calories: 360 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5g
- Cholesterol: 45 mg