Strawberry Cheesecake Chimichangas
These Strawberry Cheesecake Chimichangas are a delightful twist on traditional dessert. Crispy on the outside and creamy on the inside, they are filled with a luscious strawberry cheesecake filling and fried to golden perfection. Perfect for impressing guests or satisfying your sweet tooth!
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 frying pan
- 1 tongs
- 1 paper towels
- 1 plate
Ingredients
- 8 pieces flour tortillas 8-inch size.
- 1 cup cream cheese Softened.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries Hulled and diced.
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon Optional, for sprinkling before serving.
- 1 cup vegetable oil For frying.
- whipped cream Optional, for serving.
- additional strawberries Optional, for serving.
Instructions
- In a mixing bowl, beat the softened cream cheese with an electric mixer or whisk until smooth.
- Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.
- In another small bowl, combine diced strawberries and lemon juice. Gently fold the strawberries into the cream cheese mixture.
- Lay a tortilla flat on a clean surface. Spoon about 3 tablespoons of the strawberry cheesecake filling onto the center of the tortilla.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to create a chimichanga. Repeat with the remaining tortillas and filling.
- In a frying pan, heat the vegetable oil over medium heat. Once hot, carefully place the rolled chimichangas into the oil, seam side down.
- Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Use tongs to flip them carefully.
- Once cooked, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
- While still warm, sprinkle the chimichangas with ground cinnamon if desired and serve with whipped cream and additional strawberries.
Notes
You can make the filling ahead of time and refrigerate it until ready to use.
Consider using flavored tortilla wraps for added taste.
Ensure the oil is hot enough to avoid soggy chimichangas. Test the temperature by dropping a small piece of tortilla into the oil; it should sizzle immediately.