Strawberry Cheesecake Chimichangas are a delightful dessert that combines the flavors of creamy cheesecake and fresh strawberries, all wrapped in a crispy tortilla.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Dessert
Method:Frying
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 cups fresh strawberries, hulled and sliced
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
4 large flour tortillas
1/4 cup granulated sugar
1 teaspoon cinnamon
Vegetable oil for frying
Whipped cream for serving (optional)
Instructions
In a medium bowl, combine the sliced strawberries, cream cheese, powdered sugar, vanilla extract, and lemon juice. Mix until well combined and smooth.
Lay a flour tortilla flat on a clean surface. Spoon about 1/4 cup of the cheesecake mixture onto the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, ensuring the filling is sealed inside. Repeat with the remaining tortillas and filling.
In a shallow dish, mix together the granulated sugar and cinnamon.
In a large skillet, heat about 1 inch of vegetable oil over medium heat until hot (around 350°F).
Carefully place the chimichangas in the hot oil, seam side down. Fry for about 2-3 minutes on each side or until golden brown.
Remove the chimichangas from the oil and drain on paper towels. While still warm, roll them in the cinnamon-sugar mixture until coated.
Serve warm, optionally topped with whipped cream and extra strawberries.
Notes
For a healthier option, bake the chimichangas at 375°F for 15-20 minutes until golden brown instead of frying.
Experiment with different fruits like blueberries or raspberries for a twist on the classic flavor.