Strawberry Cheesecake Chimichangas

Υλικά

8 large flour tortillas 🌮

8 oz cream cheese , softened 🧀

½ cup granulated sugar 🫚

1 tsp vanilla extract 🌿

1 cup fresh strawberries , diced 🍓

½ cup powdered sugar (for dusting ) 🫚

Vegetable oil , for frying 🫒

Optional Topping:

Cinnamon sugar : Mix ¼ cup sugar + 1 tsp cinnamon together.

Οδηγίες

Step 1: Prepare the Cheesecake Filling 🥄

In a medium bowl, beat together the softened cream cheese , granulated sugar , and vanilla extract until smooth and creamy.

Gently fold in the diced strawberries until evenly distributed. Set aside.

Step 2: Assemble the Chimichangas 🌮

Lay out a flour tortilla on a flat surface. Spoon about 2–3 tablespoons of the strawberry cheesecake mixture into the center.

Fold the sides of the tortilla inward, then roll it up tightly like a burrito, sealing the filling inside. Repeat with the remaining tortillas.

Step 3: Heat the Oil 🔥

In a large skillet or deep frying pan, heat about ½ inch of vegetable oil over medium heat until hot (around 350°F or until a small piece of tortilla sizzles when dropped in).

Step 4: Fry the Chimichangas ⏳

Carefully place the assembled chimichangas seam-side down in the hot oil. Fry for about 1–2 minutes per side , or until golden brown and crispy, turning as needed.

Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.

Step 5: Coat and Serve 🍬

While still warm, dust each chimichanga generously with powdered sugar or roll them in cinnamon sugar for extra sweetness and flavor.

Serve warm with optional toppings like whipped cream , a drizzle of chocolate sauce , or a sprinkle of fresh strawberries .

Σημειώσεις

Baking Option: For a healthier version, brush the assembled chimichangas lightly with oil and bake at 400°F (200°C) for 10–12 minutes , flipping halfway, until golden and crispy.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days . Reheat in the oven or air fryer to restore crispiness.