Strawberry Cheesecake Chimichangas

by

Ingredients

  • 8 oz (225 g) cream cheese, softened
  • 1 cup diced fresh strawberries (plus extra for topping)
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 6 small flour tortillas (8-inch)
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • Oil for frying (vegetable or canola)
  • Whipped cream (optional, for serving)
  • Strawberry sauce or chocolate drizzle (optional, for serving)

Instructions

  1. In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Gently fold in the diced strawberries.
  3. Lay out a tortilla, spoon 2–3 tablespoons of the cheesecake mixture into the center, then fold the sides in and roll up tightly like a burrito. Secure with toothpicks if needed.
  4. In a shallow dish, mix granulated sugar and cinnamon; set aside.
  5. Heat about 1 inch of oil in a deep skillet over medium heat. Once hot, carefully fry each chimichanga for 1–2 minutes per side until golden brown.
  6. Immediately roll the hot chimichangas in the cinnamon-sugar mixture to coat.
  7. Serve warm topped with whipped cream, extra strawberries, or drizzle of strawberry sauce.

Would you like me to also give you a baked (no-fry) version of these chimichangas for a lighter option?

Leave a Comment