Indulge In The Ultimate Strawberry Cheesecake Chimichanga (Print version)
Crispy flour tortillas wrapped around creamy strawberry cheesecake filling, fried until golden, and rolled in cinnamon sugar.
# Ingredients:
For the cheesecake filling
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1/4 cup (60 g) sour cream
03 -
3 tablespoons granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon finely grated lemon zest
06 -
1 cup (150 g) fresh strawberries, finely diced and patted dry
07 -
2 tablespoons thick strawberry preserves, optional
For the chimichangas
08 -
6 soft 8-inch flour tortillas
09 -
4 cups (950 ml) vegetable oil, for frying
10 -
Toothpicks, for securing
For coating and serving
11 -
1/3 cup (65 g) granulated sugar
12 -
1 1/2 teaspoons ground cinnamon
13 -
1 cup (150 g) sliced fresh strawberries
14 -
Powdered sugar, optional
# Instructions:
01 -
Beat the softened cream cheese, sour cream, sugar, vanilla, and lemon zest until completely smooth. Fold in the diced strawberries and strawberry preserves, if using.
02 -
Place about 2 generous tablespoons of filling on the lower third of each tortilla. Fold in the sides, roll tightly, and secure the seam with a toothpick.
03 -
Stir the sugar and cinnamon together in a shallow bowl. Line a plate with paper towels and set it near the stove.
04 -
Pour the oil into a deep, heavy pan and heat to 350-360°F. Keep at least 2 inches of space above the oil line.
05 -
Fry 2 or 3 chimichangas at a time, seam side down first, turning until golden and crisp, about 2-3 minutes total. Return the oil to temperature between batches.
06 -
Drain each chimichanga for 1 minute, remove the toothpicks, and roll in cinnamon sugar while warm. Serve with sliced strawberries and powdered sugar if desired.
# Good to know:
01 -
Best served warm within 10 minutes of frying.
02 -
Pat strawberries dry before folding them into the filling to reduce leaking.
03 -
For an air fryer version, brush with melted butter and cook at 360°F for 5-7 minutes.