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Strawberry Cheesecake Chimichangas

Delightful treats encasing a rich cheesecake filling infused with fresh strawberries, all wrapped in a golden tortilla.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese, softened Make sure it's at room temperature for a smooth filling.
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and diced Gently fold into the filling.
For the Chimichangas
  • 8 small flour tortillas Ensure they are pliable for wrapping.
  • 1 tsp ground cinnamon For dusting after frying.
  • ½ cup vegetable oil For frying.

Method
 

Preparation
  1. In a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy.
  2. Gently fold in the diced strawberries, being careful not to mash them.
  3. Lay out a tortilla on a clean surface. Place about 2 tablespoons of the cheesecake filling on the bottom half of the tortilla.
  4. Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling. Repeat with the remaining tortillas and filling.
Cooking
  1. Heat the vegetable oil in a skillet over medium heat. Once hot, carefully place the chimichangas seam side down in the oil.
  2. Fry for 2-3 minutes on each side, or until golden brown and crispy.
  3. Remove from the oil and let drain on paper towels.
  4. While still warm, sprinkle each chimichanga with ground cinnamon and sugar mixture, if desired.
  5. Serve warm with chocolate or caramel sauce for dipping or drizzling.

Notes

Do not overstuff your tortillas to prevent leaks when frying. For a baked version, brush filled chimichangas with melted butter and bake at 350°F for 15-20 minutes.