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Strawberry Cheesecake Chimichangas

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Prep Time 16 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine: American
Ingredients Method

Ingredients
  

  • Chimichangas
  • 6 8-inch soft flour tortillas
  • 8 oz cream cheese softened
  • 2 tbsp sour cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • ¾ cup sliced strawberries
  • Vegetable oil for frying
  • Coating
  • 1 tbsp cinnamon
  • ⅓ cup sugar
  • For Serving
  • 1 cup sliced strawberries

Method
 

  1. Prepare the Filling
  2. In a bowl, mix the cream cheese, sour cream, sugar, and vanilla extract until smooth.
  3. Gently fold in ¾ cup of sliced strawberries.
  4. Assemble the Chimichangas
  5. Spread an equal portion of the filling onto the lower third of each tortilla.
  6. Fold the sides inward, then roll tightly like a burrito. Secure with toothpicks.
  7. Make the Cinnamon-Sugar Coating
  8. Combine the cinnamon and sugar in a shallow bowl. Set aside.
  9. Fry the Chimichangas
  10. Heat 2–2½ inches of vegetable oil in a saucepan to 360°F (180°C).
  11. Fry in batches for 2–3 minutes, flipping until golden and crispy.
  12. Transfer to a paper towel-lined plate to drain excess oil.
  13. Coat & Serve
  14. While still warm, roll each chimichanga in the cinnamon-sugar mixture.
  15. Remove all toothpicks before serving with extra sliced strawberries.