Description

Strawberry Cheesecake Chimichangas bring together a delightful blend of cream cheese and ripe strawberries, all wrapped in a crispy tortilla. This easy dessert is perfect for satisfying sweet cravings and makes a great addition to any gathering, whether you’re serving friends or family.

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, combine softened cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest until the mixture is smooth and creamy.
Gently fold in 3/4 cup of the diced strawberries.
Take the cream cheese mixture and evenly spread it on the lower third of each flour tortilla. Fold both sides of the tortilla toward the center, then roll it up like a burrito, securing it with a toothpick. Repeat this process for all tortillas.
In a small bowl, mix together the remaining 1/4 cup sugar and cinnamon, then set aside.
Prepare a large plate with paper towels for draining the cooked chimichangas.
In a large, deep saucepan, heat 3 inches of oil over medium-high heat until it reaches 360 degrees on a deep-fry thermometer.
Fry the chimichangas in batches, turning them as needed until they are golden brown and crispy. After frying, place them on the paper towel-lined plate for 1 minute to drain, then roll them in the cinnamon-sugar mixture.
Repeat the frying and rolling process with the remaining chimichangas.
Remove the toothpicks and serve with the rest of the diced strawberries.

Notes

Ensure the oil is at the correct temperature for optimal frying results.
Try adding other fruits to the cream cheese mixture for variety.
These chimichangas can be made ahead of time and reheated before serving.

Nutrition

Serving Size: 1 chimichanga
Calories: 250
Sugar: 10g
Sodium: 180mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg