Description
These Strawberry Cheesecake Chimichangas offer an irresistible blend of creamy cheesecake and delightful strawberries, all wrapped in crispy tortillas. Perfect for a quick dessert or a fun party treat, they are simple to make and incredibly satisfying!
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
- In a mixing bowl, combine softened cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest; beat until smooth and creamy.
- Fold in 3/4 cup diced strawberries gently.
- Divide the mixture evenly among the flour tortillas, spreading towards the lower third. Fold the sides in and roll tightly like a burrito, securing with a toothpick. Repeat with the remaining tortillas.
- Mix 1/4 cup sugar with cinnamon in a small bowl; set aside.
- Prepare a large plate with paper towels for draining fried chimichangas.
- In a large deep saucepan, heat 3 inches of oil over medium-high heat to 360 degrees F.
- Fry chimichangas in batches until golden brown and crispy, flipping them as needed. Drain on the paper towel-lined plate for 1 minute, then roll them in the cinnamon-sugar mixture.
- Continue frying the remaining chimichangas and repeat the rolling process.
- Remove toothpicks from chimichangas and serve with leftover diced strawberries.
Notes
Ensure the oil is at the right temperature for perfect frying.
Feel free to add more strawberries or drizzle chocolate sauce for extra flavor.
These make great leftovers; just store them in an airtight container.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg