Strawberry Cheesecake Chimichangas
For chimichangas:
6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
3/4 cups sliced strawberries
Vegetable oil-for frying
For coating:
1 Tablespoon cinnamon
1/3 cup sugar
Instructions
Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
Fold in 3/4 cup of sliced fresh strawberries.
Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.
In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
Don’t forget to remove all toothpicks from the chimichangas!!!
If you love experimenting with sweet treats, these strawberry cheesecake chimichangas offer a delightful fusion of flavors and textures that are sure to impress at any gathering. One tip I've found helpful is to ensure the cream cheese and sour cream mixture is whipped until completely smooth before folding in the strawberries; this helps create an even creaminess inside. While the original recipe suggests deep frying the chimichangas at 360ºF, I recommend using a thermometer to maintain a consistent oil temperature. This prevents the tortillas from absorbing too much oil and becoming greasy while ensuring a perfectly golden and crispy exterior. For a healthier twist, you can also bake the chimichangas in a preheated oven at 400ºF for about 15-18 minutes, flipping halfway through to get that satisfying crunch but with less oil. Just brush the tortillas lightly with oil before baking. Additionally, fresh, ripe strawberries are essential for the best flavor impact, but if you want a twist, try mixing in a handful of blueberries or raspberries for a berry medley. Once fried or baked, rolling the chimichangas in the cinnamon sugar coating immediately while they’re still warm solidifies the sweet, spiced crust that makes this dessert addictive. Just be cautious removing the toothpicks after cooking—they keep the rolls intact during frying but could be a choking hazard if left in. This recipe is not only perfect for desserts but also makes a fun brunch item. You can serve it alongside whipped cream or vanilla ice cream for an indulgent treat. The balance of tangy cream cheese, sweet strawberries, and cinnamon sugar satisfies any sweet tooth. In my experience, making these chimichangas in small batches improves the frying process and allows you to enjoy them fresh and hot, which is when they taste best.
looks delicious