Instructions:
Step 1
In a medium mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Step 2
Once combined, gently fold in the chopped strawberries until evenly distributed throughout the filling.
Step 3
Lay a tortilla flat on a clean surface. Spoon 2–3 tablespoons of the cheesecake filling into the center of the tortilla.
Step 4
Carefully fold in the sides of the tortilla and then roll it up tightly, making sure the filling stays securely inside.
Step 5
Repeat with the remaining tortillas and filling.
Step 6
Heat vegetable oil in a deep skillet over medium heat. Use a thermometer to check that the oil reaches 350°F.
Step 7
Once the oil is hot, carefully place the chimichangas seam-side down into the skillet.
Step 8
Fry for 1–2 minutes per side, or until they turn golden brown and crispy.
Step 9
Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Step 10
In a shallow bowl, combine the granulated sugar and ground cinnamon.
Step 11
While the chimichangas are still warm, roll them in the cinnamon-sugar mixture until they are fully coated.
Step 12
For extra sweetness, drizzle the chimichangas with chocolate or caramel sauce. You can also top them with whipped cream and serve with a scoop of vanilla ice cream if you like.
Step 13
Enjoy your delicious, crispy Strawberry Cheesecake Chimichangas!
Here’s an approximate nutrition breakdown per Strawberry Cheesecake Chimichanga:
Calories: 290-350
Protein: 4-6 g
Carbohydrates: 40-45 g
Fat: 12-18 g
Saturated Fat: 5-7 g
Cholesterol: 20-30 mg
Sodium: 150-250 mg
Sugar: 20-25 g
These values may vary depending on the ingredients used and portion size.