Strawberry Cheesecake Chimichangas Recipe

Instructions

Step 1: Prepare the Cheesecake Filling

1. In a bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
2. Gently fold in the diced strawberries.

Step 2: Fill the Tortillas

1. Lay out tortillas. Spoon about 3 tablespoons of filling onto the center of each.
2. Fold sides in, then roll tightly like a burrito.

Step 3: Fry the Chimichangas

1. Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
2. Fry chimichangas, seam-side down, for 2-3 minutes per side, until golden brown and crispy.
3. Drain on paper towels.

Step 4: Cinnamon Sugar Coating

1. Combine sugar and cinnamon in a shallow dish.
2. Roll warm chimichangas in the mixture.

Step 5: Serve

1. Dust with powdered sugar (optional) and serve with whipped cream and extra strawberries (optional). Enjoy warm!

Tips & Notes

• Oil Temperature: Ensure oil is at the right temperature to prevent burning or greasiness.
• Seal Tightly: Roll tightly to prevent filling from leaking.
• Baked Option: Bake at 400°F (200°C) for 12-15 minutes, brushing with melted butter before baking and coating with cinnamon sugar after.

Variations

• Blueberry: Substitute strawberries with blueberries.
• Chocolate Drizzle: Add a chocolate drizzle for extra indulgence.
• Air Fryer: Air fry at 375°F (190°C) for 8-10 minutes, lightly sprayed with oil.

FAQ

Can I make these ahead?

Yes! Assemble and refrigerate for up to 1 day. Fry just before serving.

How to store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven.

Can I use other fruits?

Yes! Raspberries, blackberries, or peaches work well (dice small).

Can I use different tortillas?

Flour tortillas are best, but you can try whole wheat (texture may differ).

These Strawberry Cheesecake Chimichangas are a delightful twist on a classic! Enjoy!