Description
These Strawberry Cheesecake Chimichangas are an irresistible treat featuring creamy filling and crispy tortillas. Perfect for a quick dessert that impresses!
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, mix cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest until creamy.
- Gently fold in 3/4 cup of diced strawberries.
- Take a flour tortilla and place one portion of the mixture in the lower third. Fold sides towards center and roll up like a burrito, securing with a toothpick.
- In a small bowl, mix the remaining 1/4 cup sugar with cinnamon and set aside.
- Prepare a large plate lined with paper towel for draining.
- In a deep saucepan, heat 3 inches of oil to 360°F over medium-high heat.
- Fry chimichangas in batches until golden brown, flipping as required, then drain on paper towel for a minute.
- Roll the chimichangas in the cinnamon-sugar mixture once drained.
- Remove toothpicks and serve with extra diced strawberries.
Notes
Ensure the oil is hot enough before frying for a crispy texture.
These chimichangas can be served warm with ice cream for an added treat.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg