Strawberry Cheesecake Chimichangas (Print Version)
# Ingredients:
→ For the chimichangas
01 -
6 (8-inch) soft flour tortillas
02 -
8 oz cream cheese, room temperature
03 -
¼ cup sour cream
04 -
1 tablespoon sugar
05 -
1 teaspoon vanilla extract
06 -
1 cup strawberries, diced
07 -
½ cup strawberry jam
→ For frying
08 -
Vegetable oil, for frying
09 -
2 tablespoons unsalted butter, melted
→ For the coating
10 -
¼ cup sugar
11 -
1 teaspoon cinnamon
# Instructions:
01 -
In a medium-sized bowl, mix the cream cheese, sour cream, 1 tablespoon of sugar, and vanilla extract until smooth. Gently fold in the diced strawberries and strawberry jam.
02 -
Lay a tortilla flat on a clean surface. Spoon about ¼ cup of the cream cheese mixture into the center of the tortilla. Fold in the sides, then roll it up tightly like a burrito. Use a toothpick to secure if needed. Repeat with the remaining tortillas and filling.
03 -
In a large, deep skillet, heat about 2 inches of vegetable oil over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately upon contact.
04 -
Carefully place the rolled chimichangas into the hot oil, seam-side down. Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
05 -
While the chimichangas are still warm, brush them lightly with melted butter. In a shallow dish, mix ¼ cup sugar and 1 teaspoon cinnamon. Roll each chimichanga in the cinnamon-sugar mixture until fully coated.
06 -
Serve warm, optionally topped with additional strawberry jam, fresh strawberries, or whipped cream. Enjoy immediately for the best texture and flavor!
# Notes:
01 -
Can substitute strawberries with other berries like blueberries or raspberries
02 -
For a lighter version, bake at 375°F for 15-20 minutes instead of frying
03 -
Best enjoyed fresh, can store leftovers for up to 2 days
04 -
Reheat in oven or air fryer to regain crispiness