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Strawberry Cheesecake Chimichangas

Posted on February 6, 2025

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:

Table of Contents

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  • Strawberry Cheesecake Chimichangas
    • Ingredients:
      • For the Filling:
      • For the Chimichangas:
    • Instructions:
    • 1. Prepare the Filling:
    • 2. Assemble the Chimichangas:
    • 3. Fry the Chimichangas:
    • 4. Sugar Coating:
    • 5. Serve:
  • Tips:

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!

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