Instructions
Step 1: Make the Cheesecake Filling
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Gently fold in the diced strawberries.
Step 2: Assemble the Chimichangas
- Lay out tortillas. Spoon about 3 tablespoons of cheesecake mixture onto the center of each.
- Fold in the sides and roll tightly like a burrito.
Step 3: Fry the Chimichangas
- Heat 2 inches of vegetable oil in a skillet to 350°F (175°C).
- Carefully fry chimichangas, seam-side down, for 2-3 minutes per side, until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Step 4: Add the Cinnamon Sugar
- Combine sugar and cinnamon in a shallow dish.
- Roll warm chimichangas in the cinnamon sugar mixture.
Step 5: Serve & Enjoy!
Dust with powdered sugar (optional) and serve with whipped cream and extra strawberries. Enjoy warm!
Tips & Variations
- Oil Temperature is Key: Too hot, and they burn; too cool, and they’re greasy. Aim for 350°F (175°C).
- Roll Tightly: Prevent filling from leaking out during frying.
- Baked Version: For a lighter option, bake at 400°F (200°C) for 12-15 minutes. Brush with melted butter before baking.
- Blueberry Bliss: Substitute strawberries with blueberries.
- Chocolate Indulgence: Drizzle with melted chocolate.
- Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes, lightly sprayed with oil.
Frequently Asked Questions (FAQs)
Q: Can I make these ahead? A: Yes! Assemble them a day in advance and refrigerate. Fry just before serving.
Q: How to store leftovers? A: Store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven.
Q: Other fruits? A: Absolutely! Try raspberries, blackberries, or peaches (dice them small).
Q: Different tortillas? A: Flour tortillas are best, but you can try whole wheat (texture may differ).
These Strawberry Cheesecake Chimichangas are a fun and delicious twist on a classic! Enjoy!