Strawberry Cheesecake Chimichangas
Ingredients:
8 large flour tortillas
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup fresh strawberries, diced
1/2 cup powdered sugar (for dusting)
Vegetable oil, for frying
Optional Topping:
Cinnamon sugar (1/4 cup sugar + 1 tsp cinnamon mixed together)
Directions:
Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Gently fold in the diced strawberries until evenly distributed.
Assemble the Chimichangas:
Lay out a tortilla and spoon about 2-3 tablespoons of the strawberry cheesecake mixture into the center.
Fold the sides of the tortilla in and then roll it up tightly like a burrito, securing the filling inside. Repeat for all tortillas.
Heat the Oil:
In a large skillet or deep frying pan, heat about 1/2 inch of vegetable oil over medium heat until hot (around 350°F or until a small piece of tortilla sizzles).
Fry the Chimichangas:
Carefully place the chimichangas seam-side down in the hot oil. Fry for about 1-2 minutes per side or until golden brown, turning as needed.
Remove and place on a plate lined with paper towels to drain excess oil.
Coat and Serve:
While still warm, dust each chimichanga with powdered sugar or roll in cinnamon sugar for extra sweetness.
Enjoy:
Serve warm with a side of whipped cream, chocolate drizzle, or a sprinkle of additional fresh strawberries if desired.
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins
Kcal: Approx. 300 per chimichanga | Servings: 8
