Description
Crispy, golden tortillas filled with a creamy strawberry cheesecake filling, rolled in cinnamon sugar—this dessert is a decadent twist on classic Mexican chimichangas.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 1/2 cup diced fresh strawberries
- 4 (8-inch) flour tortillas
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, mix together the cream cheese, sour cream, vanilla extract, and powdered sugar until smooth.
- Gently fold in the diced strawberries.
- Divide the mixture evenly among the tortillas, spreading it down the center of each.
- Fold in the sides of the tortilla and roll up tightly like a burrito.
- In a deep skillet, heat about 1 inch of vegetable oil over medium heat.
- Once the oil is hot (around 350°F/175°C), carefully add the chimichangas, seam-side down, and fry until golden brown on all sides, about 2–3 minutes per side.
- Remove from the oil and drain briefly on paper towels.
- In a shallow dish, mix the granulated sugar and cinnamon.
- While still warm, roll each chimichanga in the cinnamon sugar mixture until coated.
- Serve immediately or chill slightly for a firmer cheesecake texture.
Notes
- Ensure cream cheese is softened for easy mixing and smooth texture.
- Chill the filling slightly before rolling for easier handling.
- Serve with whipped cream or chocolate drizzle for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg