Cheesecake Chimichangas (Print Version)
# Ingredients:
→ Chimichangas
01 -
6 (8-inch) soft flour tortillas
02 -
8 oz cream cheese, room temperature
03 -
2 tablespoons sour cream
04 -
1 tablespoon sugar
05 -
1 teaspoon vanilla extract
06 -
3/4 cup sliced strawberries
07 -
Vegetable oil, for frying
→ Cinnamon Sugar Coating
08 -
1/3 cup sugar
09 -
1 tablespoon cinnamon
→ For Serving
10 -
1 cup sliced strawberries
# Instructions:
01 -
In a bowl, beat together cream cheese, sour cream, sugar, and vanilla extract until smooth. Fold in 3/4 cup sliced strawberries.
02 -
Evenly divide the filling between 6 tortillas. Spread the mixture on the lower third of each tortilla, fold in the sides, and roll up like a burrito. Secure with toothpicks if needed.
03 -
In a shallow bowl, mix together cinnamon and sugar for the coating. Heat 2 to 2.5 inches of vegetable oil in a saucepan to 360°F.
04 -
Fry each chimichanga for 2–3 minutes until golden and crispy, turning as needed. Work in batches. Drain on a paper towel-lined plate.
05 -
While still warm, roll each chimichanga in the cinnamon sugar mixture. Remove any toothpicks before serving with extra strawberries.
# Notes:
01 -
Always remove toothpicks before serving!
02 -
Work in small batches when frying to keep oil temperature steady.
03 -
Use ripe strawberries for the best flavor and texture.