Strawberry Cheesecake Chimichangas
Take your dessert game to the next level with these irresistibly crispy and creamy Strawberry Cheesecake Chimichangas! Stuffed with a luscious cream cheese filling and fresh strawberries, then fried to golden perfection and rolled in cinnamon sugar.
Servings: 6 servings
Calories: 350kcal
Equipment
- Stand Mixer
- Deep Pan
- Shallow Bowl
Ingredients
Filling Ingredients
- 1 package cream cheese 8 oz, room temperature
- 1/4 cup sour cream
- 1 tablespoon sugar
Cinnamon Sugar Ingredients
- 1/4 cup sugar for cinnamon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest
Chimichanga Ingredients
- 6 pieces soft flour tortillas 8-inch
- 1 3/4 cups sliced strawberries divided
- 1 tablespoon cinnamon
- vegetable oil for frying
Instructions
- In a stand mixer, beat cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest until smooth.
- Fold in 3/4 cup of sliced strawberries.
- Divide the filling among the tortillas in the lower third, fold sides in, and roll up burrito-style. Secure with toothpicks.
- Mix 1/4 cup sugar with 1 tbsp cinnamon in a shallow bowl for the coating. Set aside.
- Heat 3 inches of vegetable oil in a deep pan to 360°F (182°C).
- Fry chimichangas in batches 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
Best enjoyed fresh and warm. For a baked version, brush with butter and bake at 425°F for 12–15 minutes. You can substitute strawberries with other fruits like blueberries or raspberries.
Nutrition
Calories: 350kcal | Fat: 21g