Strawberry Cheesecake Chimichangas
Creamy, sweet, and delightfully crispy — Strawberry Cheesecake Chimichangas are the dessert twist you didn’t know you needed.
Servings: 6 servings
Equipment
- Stand Mixer
- Deep Pan
- Spatula
- Toothpicks
- Shallow Bowl
Ingredients
Filling Ingredients
- 1 package cream cheese 8 oz, room temperature
- 1/4 cup sour cream room temperature
- 1 tablespoon sugar for the filling
Chimichanga Ingredients
- 1/4 cup sugar for cinnamon sugar coating
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest about half a lemon
- 6 pieces soft flour tortillas 8-inch size
- 1 3/4 cups sliced strawberries divided, measure sliced strawberries
- 1 tablespoon cinnamon
- Vegetable oil for frying enough to fill 3 inches of a deep pan
Instructions
- Prepare the filling: Place the room-temperature cream cheese in a stand mixer bowl. Add 1/4 cup sour cream, 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon zest. Beat on medium speed until the mixture is completely smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.
- Fold in strawberries: Gently fold in 3/4 cup of the sliced strawberries with a spatula so the filling has small strawberry pieces throughout. Reserve the remaining strawberries for topping.
- Fill the tortillas: Lay one 8-inch tortilla flat. Spoon an even portion of the cream cheese mixture onto the lower third of the tortilla (near the edge), leaving room to fold. Spread it into a log shape for easy rolling.
- Roll and secure: Fold in the two sides toward the center, then roll the tortilla up burrito-style away from you. Tuck the ends under slightly. Secure each roll with a toothpick through the seam to keep it closed while frying.
- Make the cinnamon sugar: In a shallow bowl, combine 1/4 cup sugar with 1 tablespoon cinnamon and mix until uniform. Set near the fryer.
- Heat the oil: Pour vegetable oil into a deep pan until about 3 inches deep. Heat the oil to 360°F (use a thermometer). If you don’t have a thermometer, test by dropping a small piece of tortilla — it should sizzle immediately and rise to the surface.
- Fry the chimichangas: Fry 2–3 chimichangas at a time (don’t crowd the pan) for about 3 minutes each, turning gently with tongs, until they’re golden and evenly cooked. Adjust time slightly if needed — the goal is a deep golden color and hot filling.
- Drain and coat: Transfer fried chimichangas to paper towels to drain briefly for 30–60 seconds, then roll them in the cinnamon sugar while still warm so the coating sticks.
- Serve: Remove toothpicks, top with the remaining sliced strawberries, and serve immediately. Optionally add whipped cream or vanilla ice cream.
Notes
For best texture, reheat in a 350°F oven for 8–10 minutes to restore crispiness. Avoid microwaving when possible; it will make them soggy.