Description
These dessert chimichangas are filled with a luscious strawberry cheesecake mixture, rolled in a tortilla, fried until golden, and dusted with cinnamon sugar. Crispy on the outside, creamy and fruity on the inside—an irresistible treat!
Ingredients
Scale
- 6 flour tortillas (8-inch)
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- Vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- In a medium bowl, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the diced strawberries.
- Divide the cheesecake filling evenly among the tortillas, placing the filling in the center of each. Fold the sides in and roll up tightly like a burrito.
- In a shallow bowl, mix the granulated sugar and cinnamon. Set aside.
- In a deep skillet, heat about 1 inch of vegetable oil over medium heat.
- Carefully place the chimichangas seam side down into the hot oil, frying in batches if needed. Fry until golden brown on all sides, about 2–3 minutes per side.
- Remove and drain on paper towels, then immediately roll in the cinnamon sugar mixture while still warm.
- Serve warm, optionally with a scoop of vanilla ice cream or drizzle of chocolate or strawberry sauce.
Notes
- Use room temperature cream cheese for a smoother filling.
- You can substitute strawberries with other berries like raspberries or blueberries.
- For a baked version, brush the rolled chimichangas with melted butter and bake at 400°F (200°C) for 12–15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380 kcal
- Sugar: 18g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg