Strawberry Cheesecake Chimichangas are a delicious fusion of two favorites: cheesecake and crispy chimichangas! These sweet, crispy treats are filled with a creamy strawberry cheesecake filling, then fried to golden perfection. Here’s how to make them:
Strawberry Cheesecake Chimichangas
Ingredients:
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped strawberries (fresh or frozen, thawed and drained)
For the Chimichangas:
- 6-8 flour tortillas (small to medium size)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- Vegetable oil (for frying)
Instructions:
1. Prepare the Filling:
- In a medium-sized mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- Gently fold in the chopped strawberries until evenly distributed throughout the cream cheese mixture.
2. Assemble the Chimichangas:
- Warm the tortillas slightly in the microwave or on a dry skillet to make them more pliable.
- Place a couple of spoonfuls of the strawberry cheesecake filling in the center of each tortilla, then fold in the sides and roll them up tightly like a burrito.
3. Fry the Chimichangas:
- Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium heat. The oil is ready when a small piece of tortilla dropped in sizzles.
- Carefully place the filled chimichangas in the hot oil, seam side down, and fry for about 2-3 minutes per side, or until golden brown and crispy.
- Use tongs to flip them and ensure they cook evenly on all sides. Be cautious of hot oil!
4. Sugar Coating:
- While the chimichangas are frying, combine the granulated sugar and cinnamon in a shallow dish.
- Once the chimichangas are golden brown and crispy, remove them from the oil and place them on paper towels to drain any excess oil.
- While still warm, roll each chimichanga in the cinnamon-sugar mixture until fully coated.
5. Serve:
- Serve your strawberry cheesecake chimichangas warm. You can drizzle with chocolate or caramel sauce if you like or top them with whipped cream or fresh strawberries for extra indulgence.
Tips:
- Tortilla Size: Use smaller flour tortillas for better control when frying and for a more bite-sized treat.
- Frying: Be careful not to overfill the tortillas, as this can cause them to break during frying.
- Alternative to Frying: If you prefer a lighter version, you can bake the chimichangas at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
Enjoy your Strawberry Cheesecake Chimichangas—they’re a delightful combination of creamy, sweet filling and a crispy, cinnamon-sugar exterior! Perfect for a fun dessert or party treat!
