Description
Craving a dessert that’s crispy, creamy, and bursting with strawberry goodness? Look no further than Strawberry Cheesecake Chimichangas! These delightful treats wrap a rich, strawberry-studded cheesecake filling in soft flour tortillas, fry them to golden perfection, and coat them in a sweet cinnamon-sugar blend.
Ingredients
For the Chimichangas
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Soft Flour Tortillas (6, 8-inch): Provide a pliable, crispy shell when fried.
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Cream Cheese (8 oz, room temperature): Forms the rich, creamy base of the cheesecake filling.
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Sour Cream (2 tbsp): Adds tanginess and smoothness to the filling.
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Granulated Sugar (1 tbsp): Sweetens the filling lightly to complement the strawberries.
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Vanilla Extract (1 tsp): Enhances the filling with a warm, sweet note.
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Sliced Strawberries (¾ cup): Add juicy, fresh fruit flavor and texture to the filling.
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Vegetable Oil (for frying): Used to fry the chimichangas to golden, crispy perfection.
For the Coating
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Cinnamon (1 tbsp): Infuses the coating with warm, spicy flavor.
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Granulated Sugar (⅓ cup): Creates a sweet, crunchy exterior.
For Serving
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Sliced Strawberries (1 cup): Provide a fresh, juicy garnish to enhance the dessert.
Substitutions and Variations
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Tortillas: Use whole wheat or gluten-free tortillas for a different flavor or dietary need.
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Cream Cheese: Swap for reduced-fat cream cheese or dairy-free cream cheese for a lighter or vegan version.
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Sour Cream: Replace with Greek yogurt or omit for a thicker filling.
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Strawberries: Use raspberries, blueberries, or a mix of berries for a different fruit profile.
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Coating: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mix for extra warmth.
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Gluten-Free: Use gluten-free tortillas and ensure all ingredients are gluten-free.
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Baked Version: Brush with melted butter and bake at 400°F (200°C) for 10–12 minutes instead of frying for a lighter option.
Instructions
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Prepare the Cheesecake Filling:
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In a medium mixing bowl, beat 8 oz room-temperature cream cheese, 2 tbsp sour cream, 1 tbsp granulated sugar, and 1 tsp vanilla extract with a hand mixer or whisk until smooth and creamy (about 1–2 minutes).
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Gently fold in ¾ cup sliced fresh strawberries with a spatula until evenly distributed.
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Assemble the Chimichangas:
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Lay out 6 (8-inch) soft flour tortillas on a clean surface.
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Divide the cheesecake filling evenly among the tortillas, spreading about 2–3 tbsp in the lower third of each tortilla.
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Fold the sides of each tortilla toward the center, then roll up from the bottom to form a burrito shape, ensuring the filling is enclosed.
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Secure each chimichanga with 1–2 toothpicks to prevent unrolling during frying.
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Prepare the Cinnamon-Sugar Coating:
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In a shallow bowl, combine ⅓ cup granulated sugar with 1 tbsp cinnamon.
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Stir until well mixed and set aside.
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Set Up for Frying:
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Line a large plate with paper towels to drain the fried chimichangas.
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Pour vegetable oil into a deep saucepan or skillet to a depth of 2–2½ inches.
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Heat the oil over medium-high heat until it reaches 360°F (182°C), using a deep-fry thermometer to monitor the temperature.
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Fry the Chimichangas:
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Fry the chimichangas in batches of 2–3 to avoid overcrowding, carefully placing them seam-side down in the hot oil.
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Fry for 2–3 minutes, flipping as needed with tongs, until golden brown and crispy on all sides.
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Adjust the heat as needed to maintain 360°F.
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Drain and Coat:
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Remove the chimichangas with tongs and place them briefly on the paper towel-lined plate to drain excess oil (about 30 seconds).
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While still warm, roll each chimichanga in the cinnamon-sugar mixture to coat evenly.
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Serve:
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Remove all toothpicks from the chimichangas.
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Serve warm with 1 cup sliced strawberries on the side or sprinkled over the top for a fresh, juicy contrast.
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Cooking Tips
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Room-Temperature Cream Cheese: Use softened cream cheese for a smooth filling; microwave for 15–20 seconds if needed to soften.
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Secure Folding: Ensure tortillas are tightly rolled and secured with toothpicks to prevent the filling from leaking during frying.
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Oil Temperature: Maintain 360°F to avoid greasy chimichangas (too low) or burning (too high); use a thermometer for accuracy.
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Quick Coating: Roll in cinnamon-sugar while warm to help the mixture stick better.