Description
Strawberry Cheesecake Chimichangas are a sweet, crispy indulgence filled with a smooth cream cheese mixture, fresh strawberries, and a generous cinnamon-sugar coating. Fried to golden perfection, these chimichangas are an irresistible dessert perfect for any occasion.
Ingredients
8 oz (225 g) cream cheese, softened
¼ cup sour cream
¼ cup powdered sugar
½ teaspoon vanilla extract
1 cup fresh strawberries, diced
4 large flour tortillas (8-inch size)
½ cup granulated sugar
1 teaspoon ground cinnamon
Vegetable oil, for frying
Optional Substitutions:
For a vegan version, substitute the cream cheese and sour cream with dairy-free alternatives such as cashew cream cheese and coconut yogurt. Use plant-based sweeteners instead of powdered sugar and make sure to use vegan tortillas.
For a gluten-free version, use gluten-free tortillas and check all ingredients for gluten-free certification.
Instructions
- Prepare the Cheesecake Filling:
In a medium mixing bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy. - Add the Strawberries:
Gently fold the diced strawberries into the cream cheese mixture, ensuring an even distribution of fruit. - Assemble the Chimichangas:
Lay each tortilla flat and divide the cheesecake filling evenly among the four tortillas, placing the filling in the center of each. Fold in the sides of each tortilla and roll it up tightly like a burrito to seal the filling inside. - Prepare the Cinnamon-Sugar Coating:
In a shallow dish, mix the granulated sugar and cinnamon, then set it aside for later use. - Fry the Chimichangas:
In a deep skillet or pot, heat about 1 inch of vegetable oil over medium heat until hot (around 350°F or 175°C). Fry each chimichanga for 1-2 minutes per side, turning carefully, until they are golden brown and crispy. - Drain and Coat with Cinnamon-Sugar:
Remove the chimichangas from the oil using a slotted spoon and drain briefly on paper towels. While still warm, roll each chimichanga in the cinnamon-sugar mixture to coat evenly. - Serve and Enjoy:
Serve the chimichangas warm, optionally garnished with extra strawberries or a dollop of whipped cream for extra indulgence.
Notes
If you want an extra indulgent touch, drizzle chocolate sauce or a powdered sugar glaze over the chimichangas before serving.
For added crunch, you can sprinkle chopped nuts like almonds or pecans before rolling the chimichangas.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
