Description
These Strawberry Cheesecake Chimichangas are a delightful, sweet treat featuring creamy cheese and fresh strawberries, all wrapped in a crispy shell. This recipe is perfect for a quick dessert and ideal for sharing at gatherings.
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, beat the softened cream cheese, sour cream, 1 tablespoon sugar, vanilla, and lemon zest until smooth and creamy.
- Fold in 3/4 cup diced strawberries.
- Divide the mixture evenly among the tortillas, spreading it in the lower third. Fold the sides towards the center and roll up tightly, securing with toothpicks.
- Mix the remaining 1/4 cup sugar with cinnamon and set it aside.
- Prepare a plate lined with paper towels.
- Heat oil in a deep saucepan, making sure to fill it with 3 inches of oil and leaving at least 2 inches from the top. Heat until it reaches 360°F.
- Fry the chimichangas in batches until golden brown and crispy, turning as needed. Transfer to the paper towel-lined plate to drain for 1 minute, then roll in the cinnamon and sugar mixture.
- Repeat the frying and rolling process until all chimichangas are cooked.
- Remove toothpicks before serving and garnish with remaining diced strawberries.
Notes
For extra sweetness, drizzle with chocolate sauce or serve with ice cream.
Ensure the oil reaches the right temperature to achieve optimal crispiness.
Feel free to substitute strawberries with other berries like blueberries or raspberries.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg