Crispy, creamy Strawberry Cheesecake Chimichangas are a delicious and easy dessert, perfect for any occasion. Made with sweet strawberries, rich cream cheese, and wrapped in a golden, cinnamon-sugar-coated tortilla.
Ingredients
Scale
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 cups fresh strawberries, diced
1 tablespoon granulated sugar
6 large flour tortillas
1 teaspoon cinnamon
2 tablespoons granulated sugar
Vegetable oil for frying
Powdered sugar for dusting
Whipped cream for serving (optional)
Instructions
In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Beat until smooth and creamy.
In a separate bowl, mix diced strawberries with 1 tablespoon of granulated sugar. Set aside.
Lay a tortilla flat on a clean surface. Spread 2 tablespoons of the cream cheese mixture in the center. Top with a spoonful of strawberries.
Fold the sides of the tortilla over the filling, then roll up tightly to form a chimichanga. Repeat with the remaining tortillas and filling.
In a shallow dish, combine cinnamon and 2 tablespoons of granulated sugar.
Heat about 1 inch of vegetable oil in a skillet over medium-high heat.
Fry each chimichanga for 2-3 minutes on each side until golden brown and crispy.
Remove from oil and immediately roll in the cinnamon-sugar mixture. Place on a wire rack to cool slightly.
Dust with powdered sugar and serve with whipped cream, if desired.
Notes
Use room-temperature cream cheese for smoother filling.
Fry in small batches to maintain oil temperature.
For a healthier version, bake at 400°F for 15 minutes instead of frying.
Store leftovers in an airtight container in the fridge for up to 3 days.
