Description
A sweet and savory fusion of creamy strawberry cheesecake filling wrapped in crispy flour tortillas. Tossed in cinnamon-sugar and lightly fried, these chimichangas are a dessert delight with a warm, nutty aroma and silky texture. Perfect for a fun twist on classic cheesecake or a showstopping treat.
Ingredients
200g cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
1 cup fresh strawberries, finely chopped
2 tbsp strawberry jam (optional)
6 small flour tortillas
Neutral oil for frying (vegetable or canola)
½ cup sugar for coating
1 tsp cinnamon for coating
Instructions
In a mixing bowl, blend softened cream cheese, ¼ cup sugar, and vanilla extract until smooth and creamy.
Gently fold in chopped strawberries and strawberry jam (if using).
Place 2–3 tablespoons of filling in the center of a tortilla.
Fold sides inward and roll tightly from bottom to form a burrito shape. Secure with toothpicks if needed.
Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry chimichangas seam-side down for 2–3 minutes per side until golden and crispy.
Transfer to paper towels to drain excess oil.
Mix ½ cup sugar and 1 tsp cinnamon for coating.
While chimichangas are warm, roll them in the cinnamon-sugar mixture until fully coated.
Notes
Use room-temperature cream cheese for a smooth texture.
Avoid overfilling to prevent bursting during frying.
Adjust oil temperature carefully to ensure even cooking.
Let chimichangas cool slightly before rolling in cinnamon sugar to avoid making the coating too sticky.
Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Featured
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg