Description
These Strawberry Cheesecake Chimichangas are a delightful treat that combines the creamy goodness of cheesecake with the freshness of strawberries, all wrapped in a crispy tortilla. Perfect for an easy dessert or snack, this recipe is quick and satisfying for everyone who loves homemade delicacies.
Ingredients
Scale
- 1 (8 oz) Cream Cheese, Softened
- 1/4 cup Sour Cream
- 1 tbsp Sugar
- 1/4 cup Sugar
- 1 tsp Vanilla
- 1/2 tsp Lemon Zest
- 6 (8 inch) Flour Tortillas
- 1 3/4 cups Strawberries (Diced)
- 1 tbsp Cinnamon
- Oil for Frying
Instructions
- Beat together softened cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest in a mixing bowl until smooth and creamy.
- Fold in 3/4 cup of diced strawberries into the cream cheese mixture.
- Evenly divide the mixture among the flour tortillas, spreading each portion in the lower third of each tortilla.
- Fold two sides of each tortilla towards the center, then roll up like a burrito, securing with a toothpick. Repeat with remaining tortillas.
- In a small bowl, combine the remaining 1/4 cup sugar with cinnamon and set aside.
- Line a large plate with paper towels.
- Pour 3 inches of oil into a deep saucepan, ensuring it’s at least 2 inches from the top. Heat oil over medium-high heat until it reaches 360 degrees.
- Fry the chimichangas in batches until golden brown and crispy, flipping as needed. Drain on the paper towel for 1 minute, then roll in the cinnamon and sugar mixture.
- Continue the frying and rolling process with remaining chimichangas.
- Remove toothpicks and serve with remaining diced strawberries.
Notes
Serve the chimichangas warm for the best flavor.
Feel free to add a drizzle of chocolate sauce or whipped cream on top.
Store any leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 310
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg