Strawberry Cheesecake Chimichangas
Indulge in a delightful fusion of flavors with these Strawberry Cheesecake Chimichangas. Crispy tortilla wraps filled with creamy strawberry cheesecake filling are deep-fried to golden perfection, making them a decadent dessert that's sure to please.
Equipment
- 1 mixing bowl
- 1 fork or electric mixer
- 1 large skillet or deep fryer
- 1 spatula
- 1 paper towels
- 1 platter for serving
Ingredients
- 8 large flour tortillas
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries diced
- 1 cup cinnamon sugar 1 cup sugar mixed with 3 tablespoons cinnamon
- 1 to 2 cups vegetable oil for frying
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a fork or an electric mixer to blend until smooth.
- Gently fold in the diced strawberries into the cream cheese mixture until evenly distributed.
- Lay out a tortilla on a clean surface. Place about ¼ cup of the strawberry cheesecake filling in the center of the tortilla.
- Fold the sides of the tortilla inwards over the filling, and then roll it up tightly from the bottom to the top to form a chimichanga. Repeat this step for all tortillas.
- In a large skillet or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- Carefully place 2 to 3 chimichangas into the hot oil at a time, frying them until they are golden brown and crispy, about 2-3 minutes per side.
- Use a spatula to remove the chimichangas from the oil and place them on paper towels to drain excess oil.
- While still warm, roll the chimichangas in cinnamon sugar to coat them evenly.
- Serve warm, garnished with additional strawberries or whipped cream if desired.
Notes
You can customize the filling by adding chocolate chips or other fruits if desired. Ensure the oil temperature is maintained for even frying. Chimichangas are best enjoyed fresh but can be stored in the refrigerator for a day. Reheat in an air fryer or oven for best results.