Strawberry Cheesecake Chimichangas


For chimichangas

  • 6 soft (8 inch) tortillas
  • 8 ounces cream cheese (room temperature)
  • 2 tablespoons of sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 3/4 cup strawberries, sliced
  • Vegetable oil for frying

For coating

  • 1 tablespoon cinnamon
  • 1/3 cup sugar

How To Make Strawberry Cheesecake Chimichangas

Beat cheese and sour cream,1 tablespoon of sugar and vanilla extract.Adding 3/4 cup fresh strawberries.Divided mixture equally Between 6 tortillas . Spreading filling on the bottom third of each tortilla, fold the sides of each tortilla toward the middle and then roll the tortilla up like a burrito (secure it with a toothpick!)
Combine 1/3 cup of sugar and 1 tablespoon of cinnamon in a shallow bowl and set aside.Place tissue paper on a large plate.In a saucepan about 5 inches deep, put about 2-2 inches of vegetable oil for frying and heat over a medium-high heat until it reaches 360 degrees Fahrenheit.
Fry chimichangas until golden brown and crunchy, about 2-3 minutes and flip as needed (work in batches)
Transfer chimichangas to a paper towel on a plate to filter for a minute, then roll them into the cinnamon-sugar mixture. Don’t forget to remove all chimichangas toothpicks.

Strawberry Cheesecake Chimichangas

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