Strawberry Cheesecake Chimichangas
Creamy, crispy, and bursting with juicy strawberry flavor, these Strawberry Cheesecake Chimichangas are a delightful dessert twist that feels both indulgent and surprisingly simple.
Equipment
- Stand Mixer
- Deep Pan
- Shallow Bowl
Ingredients
Filling Ingredients
- 1 package Cream Cheese 8 oz, room temperature
- 1/4 cup Sour Cream room temperature
- 1 tablespoon Sugar for filling
Cinnamon Sugar Coating
- 1/4 cup Sugar for coating
- 1 tablespoon Cinnamon for coating
Chimichanga Ingredients
- 6 pieces Soft Flour Tortillas 8-inch
- 1 3/4 cups Sliced Strawberries divided (3/4 cup for filling, remaining for topping)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Fresh Lemon Zest finely grated
Frying Ingredients
- 3 inches Vegetable Oil for frying
Instructions
- In a stand mixer, beat cream cheese with sour cream, 1 tablespoon sugar, vanilla, and lemon zest until smooth. Fold in 3/4 cup of sliced strawberries.
- Divide the filling evenly across tortillas, placing it in the lower third. Fold in sides, then roll up burrito-style. Secure with toothpicks.
- In a shallow bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon.
- Heat 3 inches of vegetable oil in a deep pan to 360°F (182°C).
- In batches, fry chimichangas for about 3 minutes or until golden, turning as needed. Drain briefly on paper towels, then roll in cinnamon sugar while warm. Repeat for remaining chimichangas.
- Remove all toothpicks, top with remaining strawberries, and serve immediately.
Notes
Use room-temperature cream cheese and sour cream for the smoothest filling. Pat the strawberry slices dry slightly to avoid excess moisture that can make tortillas soggy.