Description
Crispy tortillas filled with a creamy cheesecake and fresh strawberry mixture, fried until golden and dusted with cinnamon sugar. Serve with a drizzle of strawberry sauce for a decadent dessert.
Ingredients
Scale
For the Crust:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 6 (8-inch) flour tortillas
- 1/2 cup cinnamon sugar (for coating)
- Vegetable oil, for frying
- Strawberry sauce (optional, for serving)
Instructions
1. Prepare the Crust:
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in diced strawberries.
- Spoon about 2-3 tablespoons of the filling onto the center of each tortilla. Fold in the sides, then roll tightly into a burrito shape. Secure with toothpicks if needed.
- In a deep skillet or saucepan, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).
- Fry the chimichangas, seam-side down, for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
- While still warm, roll each chimichanga in cinnamon sugar. Serve immediately with strawberry sauce if desired.
Notes
You can customize the seasonings to taste. For a lighter version, bake at 400°F (200°C) for 15-18 minutes, turning once, instead of frying.