Strawberry Cheesecake Chimichangas (Print Version)
# Ingredients:
→ Chimichangas
01 -
6 (8-inch) soft flour tortillas
02 -
8 oz cream cheese, room temperature
03 -
2 tablespoons sour cream
04 -
1 tablespoon sugar
05 -
1 teaspoon vanilla extract
06 -
3/4 cup sliced strawberries
07 -
Vegetable oil for frying
→ Coating
08 -
1 tablespoon cinnamon
09 -
1/3 cup sugar
→ Serving
10 -
1 cup sliced strawberries
# Instructions:
01 -
Beat the cream cheese, sour cream, sugar, and vanilla extract in a bowl until smooth. Fold in 3/4 cup of sliced fresh strawberries.
02 -
Divide the filling evenly among the 6 tortillas. Spread the filling in the lower third of each tortilla. Fold the sides of each tortilla toward the center and roll it up like a burrito. Secure with toothpicks.
03 -
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
04 -
Line a large plate with paper towels to drain fried chimichangas.
05 -
Place about 2 to 2 1/2 inches of vegetable oil in a saucepan and heat it over medium-high heat until the oil reaches 360ºF.
06 -
Fry the chimichangas in batches until golden brown and crispy, about 2-3 minutes, flipping as needed.
07 -
Drain the chimichangas briefly on the paper towel-lined plate, then roll them in the cinnamon and sugar mixture.
08 -
Ensure all toothpicks are removed before serving.