Description

These Strawberry Cheesecake Chimichangas feature a creamy filling of cream cheese and fresh strawberries, wrapped in a tortilla and fried to golden perfection. The delightful combination of flavors makes it a perfect quick dessert for any occasion.

Ingredients

Scale

1 (8 oz) Cream Cheese, Softened
1/4 cup Sour Cream
1 tbsp Sugar
1/4 cup Sugar
1 tsp Vanilla
1/2 tsp Lemon Zest
6 (8 inch) Flour Tortillas
1 3/4 cups Strawberries (Diced)
1 tbsp Cinnamon
Oil for Frying

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Instructions

In a mixing bowl, blend the softened cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest until smooth and creamy.
Fold in 3/4 cup of the diced strawberries to the mixture.
Distribute the filling evenly among the tortillas. Place the filling in the lower third of each tortilla, then fold the sides inward and roll up like a burrito, securing with a toothpick. Repeat with all tortillas.
In a small bowl, mix the remaining 1/4 cup sugar with cinnamon and set aside.
Prepare a large plate lined with paper towel for draining.
Heat about 3 inches of oil in a large, deep saucepan until it reaches 360 degrees. Ensure there’s at least 2 inches of space from the top of the pan to the oil.
Fry the chimichangas in batches until they are golden brown and crispy, flipping as necessary. Afterwards, transfer them to the paper towel to drain for a minute, then roll in the cinnamon-sugar mixture.
Repeat the frying and rolling process with the remaining chimichangas.
Remove toothpicks and serve with the remaining diced strawberries.

Notes

Ensure the oil is at the right temperature for crispy chimichangas.
You can substitute other fruits like blueberries or raspberries if desired.
Serve warm for the best flavor and texture.

Nutrition

Serving Size: 1 chimichanga
Calories: 280
Sugar: 10g
Sodium: 200mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg