Description

Enjoy the irresistible Strawberry Cheesecake Chimichangas, featuring a creamy filling of cream cheese and strawberries, all wrapped in crispy tortillas. This delightful dessert is easy to make and perfect for any occasion, ensuring a sweet ending to your meal.

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

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, combine the softened cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest. Beat until smooth and creamy.
Gently fold in 3/4 cup of diced strawberries into the mixture.
Distribute the cream cheese mixture evenly onto the lower third of each tortilla. Fold both sides towards the center then roll like a burrito, securing with a toothpick. Repeat for all tortillas.
Mix the remaining 1/4 cup sugar with cinnamon in a small bowl and set aside.
Prepare a large plate lined with paper towels.
In a large deep saucepan, pour in 3 inches of oil, leaving at least 2 inches from the top. Heat the oil on medium-high until it reaches 360°F.
Fry the chimichangas in batches until they are golden brown and crispy, flipping as necessary. Transfer them to the paper towel plate to drain for 1 minute, then roll them in the cinnamon and sugar mixture.
Repeat frying and rolling with the rest of the chimichangas.
Once cooled, remove the toothpicks and serve with the remaining diced strawberries.

Notes

For a healthier option, bake the chimichangas at 375°F for 15-20 minutes instead of frying.
You can substitute the strawberries with other fruits like blueberries or raspberries.
Serve with whipped cream or chocolate sauce for an extra indulgence.

Nutrition

Serving Size: 1 chimichanga
Calories: 320
Sugar: 12g
Sodium: 250mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg