Name: Strawberry Cheesecake Chimichangas
Ingredients: Soft Flour Tortillas (6, 8-inch): Provide a pliable, crispy shell when fried.; Cream Cheese (8 oz, room temperature): Forms the rich, creamy base of the cheesecake filling.; Sour Cream (2 tbsp): Adds tanginess and smoothness to the filling.; Granulated Sugar (1 tbsp): Sweetens the filling lightly to complement the strawberries.; Vanilla Extract (1 tsp): Enhances the filling with a warm, sweet note.; Sliced Strawberries (¾ cup): Add juicy, fresh fruit flavor and texture to the filling.; Vegetable Oil (for frying): Used to fry the chimichangas to golden, crispy perfection.; Cinnamon (1 tbsp): Infuses the coating with warm, spicy flavor.; Granulated Sugar (⅓ cup): Creates a sweet, crunchy exterior.; Sliced Strawberries (1 cup): Provide a fresh, juicy garnish to enhance the dessert.; Tortillas: Use whole wheat or gluten-free tortillas for a different flavor or dietary need.; Cream Cheese: Swap for reduced-fat cream cheese or dairy-free cream cheese for a lighter or vegan version.; Sour Cream: Replace with Greek yogurt or omit for a thicker filling.; Strawberries: Use raspberries, blueberries, or a mix of berries for a different fruit profile.; Coating: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mix for extra warmth.; Gluten-Free: Use gluten-free tortillas and ensure all ingredients are gluten-free.; Baked Version: Brush with melted butter and bake at 400°F (200°C) for 10–12 minutes instead of frying for a lighter option.

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

Soft Flour Tortillas (6, 8-inch): Provide a pliable, crispy shell when fried.
Cream Cheese (8 oz, room temperature): Forms the rich, creamy base of the cheesecake filling.
Sour Cream (2 tbsp): Adds tanginess and smoothness to the filling.
Granulated Sugar (1 tbsp): Sweetens the filling lightly to complement the strawberries.
Vanilla Extract (1 tsp): Enhances the filling with a warm, sweet note.
Sliced Strawberries (¾ cup): Add juicy, fresh fruit flavor and texture to the filling.
Vegetable Oil (for frying): Used to fry the chimichangas to golden, crispy perfection.

For the Coating

Cinnamon (1 tbsp): Infuses the coating with warm, spicy flavor.
Granulated Sugar (⅓ cup): Creates a sweet, crunchy exterior.

For Serving

Sliced Strawberries (1 cup): Provide a fresh, juicy garnish to enhance the dessert.

Substitutions and Variations

Tortillas: Use whole wheat or gluten-free tortillas for a different flavor or dietary need.
Cream Cheese: Swap for reduced-fat cream cheese or dairy-free cream cheese for a lighter or vegan version.
Sour Cream: Replace with Greek yogurt or omit for a thicker filling.
Strawberries: Use raspberries, blueberries, or a mix of berries for a different fruit profile.
Coating: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mix for extra warmth.
Gluten-Free: Use gluten-free tortillas and ensure all ingredients are gluten-free.
Baked Version: Brush with melted butter and bake at 400°F (200°C) for 10–12 minutes instead of frying for a lighter option.

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Instructions

Prepare the Cheesecake Filling:
- 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).
- Gently fold in ¾ cup sliced fresh strawberries with a spatula until evenly distributed.
Assemble the Chimichangas:
- Lay out 6 (8-inch) soft flour tortillas on a clean surface.
- Divide the cheesecake filling evenly among the tortillas, spreading about 2–3 tbsp in the lower third of each tortilla.
- 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.
- Secure each chimichanga with 1–2 toothpicks to prevent unrolling during frying.
Prepare the Cinnamon-Sugar Coating:
- In a shallow bowl, combine ⅓ cup granulated sugar with 1 tbsp cinnamon.
- Stir until well mixed and set aside.
Set Up for Frying:
- Line a large plate with paper towels to drain the fried chimichangas.
- Pour vegetable oil into a deep saucepan or skillet to a depth of 2–2½ inches.
- Heat the oil over medium-high heat until it reaches 360°F (182°C), using a deep-fry thermometer to monitor the temperature.
Fry the Chimichangas:
- Fry the chimichangas in batches of 2–3 to avoid overcrowding, carefully placing them seam-side down in the hot oil.
- Fry for 2–3 minutes, flipping as needed with tongs, until golden brown and crispy on all sides.
- Adjust the heat as needed to maintain 360°F.
Drain and Coat:
- Remove the chimichangas with tongs and place them briefly on the paper towel-lined plate to drain excess oil (about 30 seconds).
- While still warm, roll each chimichanga in the cinnamon-sugar mixture to coat evenly.
Serve:
- Remove all toothpicks from the chimichangas.
- Serve warm with 1 cup sliced strawberries on the side or sprinkled over the top for a fresh, juicy contrast.

Cooking Tips

Room-Temperature Cream Cheese: Use softened cream cheese for a smooth filling; microwave for 15–20 seconds if needed to soften.
Secure Folding: Ensure tortillas are tightly rolled and secured with toothpicks to prevent the filling from leaking during frying.
Oil Temperature: Maintain 360°F to avoid greasy chimichangas (too low) or burning (too high); use a thermometer for accuracy.
Quick Coating: Roll in cinnamon-sugar while warm to help the mixture stick better.