Strawberry Cheesecake Chimichangas
Strawberry Cheesecake Chimichangas combine a homemade creamy cheesecake filling with strawberries wrapped inside a flour tortilla before being fried to crispy perfection.
Servings: 6 servings
- 1 quart vegetable oil for frying
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1 tbsp sugar
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 2 cups sliced strawberries
- 6 flour tortillas 8-inch size
- 1/2 cup cinnamon sugar 1/2 cup sugar+2 teaspoons cinnamon
Preheat 2-3 inches of oil to 350°F in a saucepan or deep fryer. Line a large plate with paper towel and set aside.
In a medium bowl, add cream cheese, sour cream, sugar, lemon zest and vanilla. Beat until smooth and then fold in the sliced strawberries.
Lay a flour tortilla on a work surface. Spread a large spoonful of cheesecake filling onto the lower third of the tortilla. Roll up the tortilla as if it were a burrito, tucking in the edges. Then seal with a toothpick to hold it all together. Repeat for remaining five tortillas.
Using kitchen tongs, carefully place one chimichanga into the hot oil. Deep fry for 3-4 minutes until golden, turning occasionally for even browning. Remove to the prepared plate and repeat for the remaining chimichangas.
Add the cinnamon sugar to a plate. Then roll each chimichanga in it to coat before serving.
- Make Ahead: You can make them up to one day ahead and store in an airtight container in the fridge. Do not freeze.
Calories: 361kcal | Carbohydrates: 41g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 421mg | Potassium: 136mg | Fiber: 2g | Sugar: 16g | Vitamin A: 450IU | Vitamin C: 34.7mg | Calcium: 100mg | Iron: 2.2mg