Description

Savor the delightful Strawberry Cheesecake Chimichangas, a perfect treat made with cream cheese, strawberries, and crispy tortillas. Simple to prepare and bursting with flavor, these chimichangas make an ideal dessert for any occasion.

Ingredients

Scale

1 (8 oz) Cream Cheese, Softened
1/4 cup Sour Cream
1 tbsp Sugar
1/4 cup Sugar
1 tsp Vanilla
1/2 tsp Lemon Zest
6 (8 inch) Flour Tortillas
1 3/4 cups Strawberries (Diced)
1 tbsp Cinnamon
Oil for Frying

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Instructions

In a mixing bowl, combine softened cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest. Beat until smooth.
Gently fold in 3/4 cup of diced strawberries to the mixture.
Divide the filling evenly among the flour tortillas, spreading it in the lower third of each.
Fold the sides of each tortilla toward the center, then roll up like a burrito, securing with a toothpick. Repeat for remaining tortillas.
In a small bowl, mix the remaining 1/4 cup sugar with cinnamon and set aside.
Prepare a large plate with paper towels to drain the chimichangas after frying.
Heat 3 inches of oil in a deep saucepan to 360 degrees over medium-high heat.
Fry chimichangas in batches until golden brown and crispy, flipping as necessary. Drain on paper towels for 1 minute, then roll in the cinnamon-sugar mixture.
Remove toothpicks and serve with extra diced strawberries.

Notes

For an extra touch, serve with whipped cream or vanilla ice cream.
Make sure the oil is hot enough before frying to ensure a crispy texture.
Leftover filling can be stored in the fridge for up to 2 days.

Nutrition

Serving Size: 1 chimichanga
Calories: 350
Sugar: 15g
Sodium: 200mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg