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Strawberry Cheesecake Chimichangas

Indulge in the crispy delight of Strawberry Cheesecake Chimichangas, where fresh strawberries and creamy cheesecake filling meet the crunch of fried tortillas, creating an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Sweet Snack
Cuisine: Fusion, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped Use ripe strawberries for best flavor.
Chimichanga Assembly
  • 4 large flour tortillas
  • 1 teaspoon cinnamon
  • 1/4 cup sugar For the topping.
  • 2 cups vegetable oil, for frying Make sure oil is heated properly.

Method
 

Preparation
  1. In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Fold in the chopped strawberries.
Assembly
  1. Lay one tortilla flat and spoon a generous amount of the cream cheese-strawberry filling onto the center.
  2. Fold in the sides and roll it up tightly, sealing the edges firmly.
Frying
  1. In a deep skillet, heat the vegetable oil over medium heat until shimmering.
  2. Fry the chimichangas until golden brown on all sides.
  3. In a small bowl, mix cinnamon and sugar, and sprinkle this mix over the fried chimichangas.
Serving
  1. Arrange the chimichangas on a platter, and optionally drizzle with strawberry sauce or whipped cream. Sprinkle with powdered sugar before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. To maintain crispiness, reheat in a skillet.