Description
A fun twist on traditional chimichangas, stuffed with creamy cheesecake filling and fresh strawberries, then fried until crispy.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 4 large flour tortillas
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil (for frying)
- Whipped cream (optional)
- Chocolate or caramel drizzle (optional)
- Extra sliced strawberries (optional)
Instructions
- In a bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the diced strawberries to make the cheesecake filling.
- Lay out a flour tortilla and spoon 1/4 of the cheesecake filling onto the lower third. Fold in the sides and roll up burrito-style, securing tightly. Repeat for all tortillas.
- Heat vegetable oil in a pan over medium heat. Fry each chimichanga for 1-2 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
- In a shallow dish, mix granulated sugar and cinnamon. While chimichangas are still warm, roll them in the mixture to coat evenly.
- Serve warm with whipped cream, chocolate drizzle, or extra strawberries.
Notes
Use room temperature ingredients for a smoother filling. Don’t overfill the tortillas to make frying easier. You can bake them at 350°F (175°C) for about 20 minutes instead of frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: dessert, chimichangas, strawberries, cheesecake, easy dessert